Description
These No-Bake Cranberry Pecan Praline Cookies are an easy, old-fashioned-inspired treat that combines the rich buttery flavor of pecan pralines with sweet-tart dried cranberries and a soft, chewy cookie-like texture.
Ingredients
For the Praline Cookies
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ½ cup unsalted butter
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups chopped pecans
- 1 cup dried cranberries
- 2 cups quick-cooking oats
Optional Additions
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon orange zest
- ½ cup shredded coconut
- Flaky sea salt for topping
- Whole pecan halves for garnish
Instructions
Line two large baking sheets or a clean countertop with parchment paper.
You can also use wax paper or silicone baking mats.
Have a cookie scoop or two tablespoons ready because the praline mixture will need to be portioned while it is still warm.
If desired, lightly toast the chopped pecans before beginning the recipe.
Place the pecans in a dry skillet over medium-low heat and toast for approximately 3–5 minutes, stirring frequently.
Remove them from the heat as soon as they become fragrant.
Allow them to cool slightly.
Toasting is optional, but it brings out the natural buttery flavor of the pecans and adds extra depth to the finished cookies.
Place the granulated sugar, brown sugar, butter, evaporated milk, and salt into a medium or large heavy-bottomed saucepan.
Stir gently to combine.
The heavy saucepan helps distribute heat evenly and reduces the chance of the sugar mixture scorching.
Place the saucepan over medium heat.
Stir frequently as the butter melts and the sugars dissolve into the milk.
Continue heating until the mixture reaches a gentle boil.
Once it begins boiling, continue cooking for approximately 2–3 minutes, stirring constantly.
This step is important because the sugar mixture needs to reach the correct consistency to help the finished cookies set.
Remove the saucepan from the heat.
Immediately stir in the vanilla extract.
If using cinnamon, nutmeg, or orange zest, add them at this stage as well.
The mixture will be hot, so stir carefully.
Add the quick-cooking oats to the warm praline mixture.
Stir thoroughly until the oats are completely coated.
The oats absorb some of the praline mixture and help give the cookies structure.
Fold in the chopped pecans and dried cranberries.
Stir gently but thoroughly until everything is evenly distributed.
Every scoop should contain a good balance of oats, pecans, cranberries, and praline mixture.
Using a cookie scoop or two spoons, drop portions of the mixture onto the prepared parchment paper.
Each cookie can be approximately 1½–2 tablespoons.
If you want smaller cookies for a holiday dessert tray, use a smaller scoop.
While the mixture is still warm, gently flatten or shape each portion if desired.
You can create round, rustic cookie shapes.
For a more decorative presentation, press a pecan half or a few dried cranberries onto the top of each cookie.
For a sweet-and-salty praline flavor, sprinkle a tiny amount of flaky sea salt over the cookies while they’re still warm.
This is optional but works particularly well with the rich brown sugar and buttery pecans.
Leave the cookies at room temperature for approximately 30–60 minutes, or until they are firm enough to handle easily.
The cookies will continue to firm as they cool.
If your kitchen is warm or humid, place the baking sheets in the refrigerator for approximately 20–30 minutes to speed up the setting process.
Once completely set, carefully transfer the cookies to a serving plate or airtight container.
Serve them at room temperature.
Notes
The most important part of making No-Bake Cranberry Pecan Praline Cookies is cooking the sugar mixture for the correct amount of time.
If the mixture isn’t cooked enough, the cookies may remain too soft and fail to set properly. If it is cooked for too long, the finished cookies can become dry, hard, or crumbly.
A candy thermometer can provide more consistent results. The exact temperature depends on the desired final texture and the specific praline-style recipe, but the mixture should reach the appropriate candy stage before the oats and other ingredients are added.
Avoid turning the heat too high. Medium heat gives the sugars time to dissolve while reducing the chance of scorching.
Stir frequently while the mixture heats.
Once the sugar mixture reaches a boil, keep a close eye on it.
Humidity can also affect no-bake candy recipes. On very humid days, the cookies may take longer to set.
Quick-cooking oats are recommended because they absorb the praline mixture more effectively than large old-fashioned oats.
Do not add the cranberries and pecans too early. They should be mixed in after the sugar mixture has been removed from the heat.
Allow the cookies to cool completely before stacking them.
- Prep Time: 15 minutes
- Setting Time: 30–60 minutes
- Cook Time: 5–8 minutes
Nutrition
- Calories: 190
- Sodium: 75 mg
- Protein: 2 g