No‑Bake Cranberry‑Pecan Praline Cookies

When you want an indulgent treat without heating up the oven, these No‑Bake Cranberry‑Pecan Praline Cookies deliver. A buttery, caramel‑praline base combined with chewy oats, tangy dried cranberries and crunchy pecans makes for a sweet, satisfying cookie you’ll want to share (or keep all to yourself). Ready in about 20 minutes, these are perfect for holiday gatherings, snack prep or any time you crave something special without much fuss.

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Why You’ll Love This Recipe

• No baking required—just a stovetop‑praline base and chill time.
• The combination of tart dried cranberries and crunchy pecans brings festive flavour and texture.
• Rolled oats lend chewiness and heartiness to each bite.
• Fast to make and fantastic for make‑ahead snack trays or cookie swaps.
• Customisable—swap nuts, dried fruit or add a drizzle of chocolate if you like.

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Recipe Details

• Prep Time: ~20 minutes
• Set / Chill Time: ~30–40 minutes (or refrigerate for ~20 minutes)
• Total Time: ~≈40 minutes active + set time
• Yield: ~12 cookies (approx., depending on size)
• Category: Dessert / Cookie / No‑Bake
• Method: Stovetop + drop & set
• Cuisine: Modern & home‑style
• Diet: Vegetarian
• Keywords: no bake cookies, praline cookies, cranberry pecan cookies, holiday no bake

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Ingredients You’ll Need

• 1 cup granulated sugar
• ½ cup (≈ 115 g) unsalted butter
• ¼ cup heavy cream
• 1 tsp vanilla extract
• ½ tsp fine sea salt
• ½ cup chopped pecans
• ½ cup dried cranberries
• 2 cups old‑fashioned rolled oats

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Instructions

1. Prep the Base

Roughly chop the pecans (if not already chopped) and measure out the dried cranberries and oats. Line a baking sheet or tray with parchment paper for dropping cookies.

2. Make the Praline Mixture

In a medium saucepan over medium heat, combine the sugar, unsalted butter and heavy cream. Stir frequently as the butter melts and the mixture begins to bubble. Continue to cook for about 2‑3 minutes—until the mixture thickens slightly and turns a light caramel colour.

Remove from heat immediately and stir in the vanilla extract and salt.

3. Combine Nuts, Fruit & Oats

Add the chopped pecans and dried cranberries to the hot mixture, stirring to combine. Then fold in the rolled oats until all the oats are evenly coated with the praline mixture.

4. Form the Cookies & Set

Using a tablespoon or small cookie scoop, drop mounds of the mixture onto the lined sheet (about an inch apart). Let the cookies sit at room temperature for ~30‑40 minutes until set. Alternatively, you can place them in the refrigerator for ~20 minutes to speed up setting.

5. Serve & Enjoy

Once firm, your cookies are ready to enjoy. Arrange on a platter, serve with a cup of coffee or tea, or package them in a treat box for gifting.

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You Must Know

• Be sure to cook the sugar‑butter‑cream mixture until it turns a light caramel colour—but don’t overcook or it will harden too much.
• Use old‑fashioned rolled oats—not quick oats—for better chew and texture.
• Drop the cookie mounds while the mixture is still warm so it sticks together, then let them firm at room temperature or in the fridge.
• If the mixture becomes too hard to scoop, gently warm it for a few seconds to loosen before dropping.
• Store in an airtight container—these will keep their texture best at room temperature if they’re set fully.

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Storage Tips

• Store the fully cooled cookies in an airtight container at room temperature for up to ~5 days.
• For longer storage, refrigerate (they’ll last ~2 weeks) or freeze—for up to ~2 months—layered between parchment to prevent sticking.
• If frozen, thaw at room temperature (10‑15 minutes) before serving for best texture.

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Ingredient Substitutions

• Swap pecans for walnuts or almonds if preferred.
• Use dried cherries or golden raisins instead of cranberries for a different fruit note.
• For a lighter cream version, substitute the heavy cream with full‑fat coconut milk (texture will vary slightly).
• If you want a chocolate twist, drizzle melted dark or white chocolate over the cooled cookies before they set.

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Serving Suggestions

• Pair with hot coffee or espresso to complement the praline caramel flavour.
• Place on a holiday dessert tray alongside brownies, fudge or other no‑bake treats.
• Package in festive cellophane bags with ribbon—these make excellent homemade gifts.
• Serve with a side of fresh fruit or a small bowl of vanilla ice cream for contrast.

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Pro Tips

• Use a cookie scoop for uniform cookie size and even set times.
• Press the mound slightly after dropping if you like a flatter cookie shape.
• If you notice the mixture is rigid before you finish dropping, warm the saucepan over low heat for ~15 seconds and stir to soften.
• Use a warm, clean knife to separate cookies stuck together after chilling for best presentation.

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Frequently Asked Questions

→ Can I make these ahead of time?
Yes—these cookies are ideal for preparing in advance and keeping stored until needed.
→ Are they gluten‑free?
They can be if you use certified gluten‑free oats and ensure the other ingredients (butter, cream, fruit) are gluten‑free.
→ Can I reduce the sugar?
You could reduce the sugar slightly, but the caramel‑praline flavour and texture might change (they may not “set” as well).
→ Why did my cookies turn too hard?
If the praline mixture was cooked too long or to a dark caramel, they will set very hard. Remove from heat when lightly caramel—not overly dark.
→ What if the mixture is too soft and won’t set?
Chill in the refrigerator for longer; if still soft, you can spread the mixture thinly and refrigerate for ~30 minutes until firm, then break or scoop.

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✨ These No‑Bake Cranberry‑Pecan Praline Cookies bring crunch, chew, sweet‑tart fruit and rich caramel flavour into one simple no‑fuss treat. Perfect for holiday prep, snack time or anytime dessert that impresses without stress.

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