Cranberry Pecan Praline Cookies (Print Version)
Sweet, chewy treats with tart cranberries, crunchy pecans, and a rich caramel-like praline base. No oven needed!
# Ingredients:
→ Base
01 -
1 cup Sugar
02 -
1/2 cup Unsalted Butter
03 -
1/4 cup Heavy Cream
04 -
1 teaspoon Vanilla Extract
05 -
1/2 teaspoon Salt
→ Mix-ins
06 -
1/2 cup Pecans, chopped
07 -
1/2 cup Dried Cranberries
08 -
2 cups Rolled Oats
# Steps:
01 -
Roughly chop the pecans and measure out the cranberries and oats.
02 -
In a medium saucepan, combine the sugar, unsalted butter, and heavy cream.
03 -
Place over medium heat and stir frequently as the butter melts and the mixture comes to a gentle boil.
04 -
Continue to stir and let the mixture bubble for 2-3 minutes until it thickens slightly and turns a light caramel color.
05 -
Remove from heat immediately and stir in the vanilla extract and salt.
06 -
Add your chopped pecans and dried cranberries, stirring well to combine.
07 -
Fold in the rolled oats until everything is evenly coated with the praline mixture.
08 -
Line a large baking sheet with parchment paper.
09 -
Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the parchment, spacing them about an inch apart.
10 -
Let the cookies cool completely at room temperature for about 30-40 minutes, or refrigerate to speed up the setting process.
11 -
Once set, enjoy your cookies! Store leftovers in an airtight container.
# Notes:
01 -
Store your cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate for about two weeks or freeze for up to two months.