These No-Bake Cranberry Pecan Praline Cookies are the perfect sweet treat when you need something delicious in a hurry. They are wonderfully chewy, full of nutty pecan goodness, and dotted with tart cranberries, all held together by a simple, buttery caramel. The best part is, there’s no oven required!
What Makes These Cookies So Special
- Quick and Easy: This recipe comes together in about 10 minutes on the stovetop.
- No Oven Needed: A perfect treat for warm days or when you don’t want to turn on the oven.
- Customizable: Easily swap the nuts and dried fruit to create your own perfect cookie.
- Great for Gifting: These cookies hold up well and look lovely packaged in a tin or box.
The Simple Things You’ll Need
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups quick oats
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce (plus extra for drizzle)
A Couple of Tools I Find Helpful
Medium Saucepan
I find a sturdy, medium-sized saucepan is perfect for melting the butter and sugar without it boiling over.
Parchment-Lined Baking Sheet
Using a parchment-lined baking sheet is my little secret for zero sticking and the easiest cleanup imaginable.
Bringing It All Together, Step by Step
First, a Warm Caramel Start
In a saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring this mixture to a gentle boil for 2 minutes, stirring constantly. I find using a wooden spoon is best, and be sure to keep stirring so the bottom doesn’t scorch!
Next, a Dash of Vanilla and Salt
Remove the pan from the heat. Now, stir in your vanilla extract and salt. This is when the kitchen starts to smell absolutely divine.
Time to Fold in the Goodness
Add the quick oats, dried cranberries, chopped pecans, and caramel sauce to the saucepan. Give it a good, thorough mix until every single oat is coated in that lovely caramel mixture.
Scoop and Shape Your Cookies
Drop spoonfuls of the warm mixture onto your parchment-lined baking sheet. I like to use a regular dinner spoon for this. Gently flatten each mound slightly with the back of the spoon to get that classic cookie shape.
Giving Them Time to Set
Let the cookies cool and firm up. You can leave them at room temperature, but if you’re in a hurry like we often were, just pop the baking sheet in the refrigerator for about 30 minutes.
The Final, Sweet Drizzle
If you’re feeling a little extra decadent, drizzle the set cookies with a bit more caramel sauce before serving. It’s not required, but it sure is a lovely touch!
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. The values are calculated per cookie for a batch of 18.
For a Lighter Touch
- Reduce the Sugar: You can reduce the brown sugar by a couple of tablespoons without compromising the texture too much. You could also try substituting it with coconut sugar or maple syrup, though it may alter the final consistency slightly.
- Swap the Butter: For a dairy-free alternative, coconut oil works beautifully in this recipe and adds a subtle, complementary flavor.
- Boost the Fiber: Add a tablespoon or two of chia seeds or ground flaxseed along with the oats for an extra boost of fiber and omega-3s.
My Favorite Ways to Enjoy These Cookies
- With a Warm Drink: These cookies are the perfect companion to a hot cup of coffee, tea, or even a mug of warm milk on a cool evening.
- As an Ice Cream Topping: Crumble one or two cookies over a scoop of vanilla bean or butter pecan ice cream for a truly decadent dessert.
- Pack for a Picnic: Since they hold their shape well once set, these cookies are wonderful for packing into a lunchbox or a picnic basket for a special outdoor treat.
My Tips for Perfect Cookies Every Time
- Over-boiling the Sugar Mixture: Boiling the butter and sugar for longer than the recommended 2 minutes can result in cookies that are hard and dry. Keep a close eye on the timer.
- Under-boiling the Mixture: Not boiling the mixture long enough can prevent the cookies from setting up properly, leaving them soft and gooey. Make sure it reaches a gentle, rolling boil for the full two minutes.
- Not Cooling Completely: Be patient! Trying to move the cookies before they are completely firm will cause them to fall apart. Give them the full 30 minutes in the fridge to set properly.
Keeping Them Fresh for Later
Store your no-bake cookies in an airtight container. They will keep well at room temperature for up to 3 days. If you prefer them chewier and firmer, you can store them in the refrigerator for up to a week. I like to place a small piece of parchment paper between the layers to prevent any sticking.
From My Kitchen to Yours
I hope these simple, no-fuss cookies bring a little sweetness to your day. They are a testament to the idea that the best treats don’t have to be complicated. May they be part of a quick afternoon snack or a shared moment with someone you love, helping you create your own warm memories in the heart of your home.
Just in Case You’re Wondering…
Can I use old-fashioned oats instead of quick oats?
You can, but the texture will be much chewier and the cookies may not hold together as well. Quick oats are smaller and absorb the liquid mixture more effectively, which is what helps these cookies set properly.
Can I substitute other nuts or dried fruits?
Absolutely! This recipe is incredibly versatile. Feel free to use walnuts, almonds, or even pumpkin seeds instead of pecans. Raisins, chopped dried apricots, or dried cherries would also be delicious substitutes for the cranberries.
Why aren’t my cookies setting up?
The most common reason for no-bake cookies not setting is that the sugar, butter, and milk mixture wasn’t boiled for the full 2 minutes. Reaching that boiling point for the correct amount of time is crucial for the sugar to reach the stage needed to harden and bind the cookies as they cool.
Print
No-Bake Cranberry Pecan Praline Cookies
- Total Time: 30 minutes
- Yield: 18 cookies 1x
Description
These No-Bake Cranberry Pecan Praline Cookies are chewy, nutty, and dotted with tart cranberries, all held together by a simple buttery caramel. A quick and delicious treat with no oven required.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups quick oats
- 1/2 cup dried cranberries
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce (plus extra for drizzle)
Instructions
- In a saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a gentle boil for 2 minutes, stirring constantly.
- Remove from heat and stir in vanilla extract and salt.
- Add oats, cranberries, pecans, and caramel sauce. Mix until fully coated.
- Drop spoonfuls of mixture onto a parchment-lined baking sheet and flatten slightly.
- Let cookies cool and set at room temperature or refrigerate for 30 minutes.
- Optional: Drizzle with extra caramel sauce before serving.
Notes
Boil the butter and sugar mixture for exactly 2 minutes for the best texture. Store in an airtight container for up to 3 days at room temperature or 1 week refrigerated.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: no-bake cookies, cranberry pecan praline, quick dessert, caramel cookies