No-Bake Cranberry Pecan Praline Cookies

(the kind of treat that makes the whole kitchen smell like home — even without turning on the oven)

You know that moment when you just need something sweet — not store-bought, not fancy, just something buttery and warm and a little nostalgic? That’s exactly how these cookies came to be. I wasn’t planning to make anything, really. I was halfway through cleaning the counter when I spotted a bag of cranberries leftover from the holidays and a jar of pecans sitting all lonely beside them.

No flour, no eggs, no oven. Just a saucepan, a spoon, and a craving that turned into something magical.

The first time I made these, I didn’t measure anything too carefully — and honestly, that’s part of the charm. You melt butter, sugar, and cream together until it smells like caramel and trouble. Then you stir in cranberries and pecans until it looks like a praline dream. When you spoon them out, they start to set just enough to hold their shape — chewy, sweet, and a little crunchy around the edges.

They’re not perfect cookies. They don’t look uniform or glossy or anything like that. But they taste like home. Sweet and nutty and just messy enough to feel real.

And the best part? You never have to turn on the oven. You could make them at midnight if you wanted — and you probably will.

Ingredients

• 1 cup sugar
• ½ cup unsalted butter
• ¼ cup heavy cream
• 1 tsp vanilla extract
• ½ cup chopped pecans
• ½ cup dried cranberries
• 2 cups rolled oats
• ½ tsp salt

Directions

1. Get ready.
Chop your pecans, measure the cranberries and oats, and line a baking sheet with parchment paper. Trust me, once the caramel starts bubbling, things move fast.

2. Make the praline base.
In a saucepan, melt butter, sugar, and cream over medium heat. Stir as it melts, and don’t rush it — let it bubble gently for about 2–3 minutes until it thickens a little and turns that light golden caramel color. It should smell like heaven by now.

3. Add the good stuff.
Take the pan off the heat. Stir in vanilla and salt — then quickly mix in the pecans and cranberries. Fold in the oats until everything’s coated and sticky.

4. Shape the cookies.
Drop spoonfuls of the mixture onto your prepared sheet. Don’t worry about making them perfect. The rustic look is kind of their thing.

5. Let them set.
Leave them at room temp for 30–40 minutes (or pop them in the fridge if you’re impatient). Once they’re firm and chewy, they’re ready to eat.

Store in an airtight container — though, honestly, they probably won’t last long enough to need one.

A few thoughts

These cookies feel like a mix between a praline and an oatmeal bite — chewy, sweet, nutty, with little pops of tart cranberry. Perfect with coffee, tea, or when you just want a bite of something comforting but quick. They’ve got that old-fashioned, “made by hand” charm.

Recipe FAQs

1. Can I use milk instead of heavy cream?
You can, but the cookies won’t set quite as rich or chewy. Cream gives them that praline texture. If you only have milk, maybe add an extra tablespoon of butter to keep things smooth.

2. What if I don’t like cranberries?
Swap them for raisins, chopped dried apricots, or even chocolate chips. You can’t really go wrong here.

3. How do I keep them from sticking to the pan?
Parchment paper is your best friend. If you don’t have any, lightly butter the sheet — but parchment really makes cleanup easy.

4. Can I make these vegan?
Absolutely. Use vegan butter and coconut cream instead of heavy cream. The flavor shifts slightly — more coconut caramel vibes — but still amazing.

5. How long do they keep?
About a week at room temp or two weeks in the fridge. But good luck making them last that long.

There’s something about these cookies that feels like comfort in a handful. They’re imperfect, fast, and sweet in the way that makes you close your eyes when you take a bite. The kind of recipe you end up scribbling on a napkin for a friend because they asked after just one taste.

No-Bake Cranberry Pecan Praline Cookies

Recipe by Salma Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• * 1 cup sugar

• * ½ cup unsalted butter

• * ¼ cup heavy cream

• * 1 tsp vanilla extract

• * ½ cup chopped pecans

• * ½ cup dried cranberries

• * 2 cups rolled oats

• * ½ tsp salt

Directions

• *1. Get ready.*
• Chop your pecans, measure the cranberries and oats, and line a baking sheet with parchment paper. Trust me, once the caramel starts bubbling, things move fast.
• *2. Make the praline base.*
• In a saucepan, melt butter, sugar, and cream over medium heat. Stir as it melts, and don’t rush it — let it bubble gently for about 2–3 minutes until it thickens a little and turns that light golden caramel color. It should smell like heaven by now.
• *3. Add the good stuff.*
• Take the pan off the heat. Stir in vanilla and salt — then quickly mix in the pecans and cranberries. Fold in the oats until everything’s coated and sticky.
• *4. Shape the cookies.*
• Drop spoonfuls of the mixture onto your prepared sheet. Don’t worry about making them perfect. The rustic look is kind of their thing.
• *5. Let them set.*
• Leave them at room temp for 30–40 minutes (or pop them in the fridge if you’re impatient). Once they’re firm and chewy, they’re ready to eat.