Ingredients
Scale
- 1 cup Sugar
- 1/2 cup Unsalted Butter (or refined coconut oil)
- 1/4 cup Heavy Cream (or whole/coconut milk)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1 cup Pecans (chopped, can substitute with walnuts or almonds)
- 1 cup Dried Cranberries
- 1 cup Rolled Oats (use certified gluten-free oats if needed)
Instructions
- Line a baking sheet with parchment or a silicone mat and have a wooden spatula ready; measure all ingredients so the process flows.
- In a medium saucepan over medium heat, melt sugar slowly until it liquefies and takes on a light amber hue, stirring gently to prevent hot spots.
- Remove pan from heat and carefully whisk in butter until glossy, then stir in heavy cream, vanilla, and salt to form a silky praline.
- Return briefly to low heat if needed to homogenize the mixture, watching for bubbling that indicates the sugar is fully integrated.
- Off the heat, fold in rolled oats, chopped pecans, and dried cranberries until each cluster is evenly coated with praline.
- Use a tablespoon to drop neat rounds onto the prepared sheet, spacing cookies about one inch apart for easy handling.
- Allow cookies to cool at room temperature for about 10–15 minutes until set, or chill briefly to accelerate firming.
- Store in an airtight container with layers separated by parchment to preserve crisp edges.
Notes
For a playful variation, fold in a teaspoon of cinnamon. Store cookies for two to three days at room temperature or extend to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg