Description
Easy no-bake cookies made with a buttery praline mixture, quick-cooking oats, finely chopped pecans, and chewy dried cranberries. These soft, chewy cookies come together quickly on the stovetop and set at room temperature without using the oven.
Ingredients
For the Cookies
1 cup granulated sugar (200 g)
1/2 cup light brown sugar, packed (100 g)
1/2 cup unsalted butter (113 g)
1/2 cup evaporated milk (120 ml)
1/4 tsp salt (1 g)
1 tsp vanilla extract (5 ml)
1 1/2 cups quick-cooking oats (135 g)
1 cup pecans, finely chopped (110 g)
1/2 cup dried cranberries (60 g)
Instructions
1. Line a large baking sheet with parchment paper and set it aside so it is ready when the warm cookie mixture is finished.
2. Add the granulated sugar, brown sugar, butter, evaporated milk, and salt to a medium saucepan. Cook over medium heat, stirring frequently, until the butter has melted and the mixture reaches a gentle boil.
3. Once the mixture begins to boil, continue cooking for about 2 minutes, stirring constantly. The mixture should become slightly thickened while remaining easy to stir. Remove the saucepan from the heat and immediately stir in the vanilla extract.
4. Add the quick-cooking oats, finely chopped pecans, and dried cranberries to the warm praline mixture. Stir thoroughly until everything is evenly distributed and completely coated.
5. Drop heaping tablespoons of the mixture onto the prepared baking sheet, leaving a little space between each cookie. Gently shape them into rounds with the back of a spoon if needed.
6. Allow the cookies to cool at room temperature for 20–30 minutes, or until firm. To speed up the setting process, refrigerate them for about 15 minutes.
7. Once firm, transfer the cookies to an airtight container. Store them at room temperature for up to 4 days or refrigerate them if you prefer a firmer texture.
Notes
Prepare the parchment-lined baking sheet before starting because the mixture is easiest to shape while warm. Keep stirring during the short boiling time so the sugar mixture heats evenly and does not stick to the bottom of the saucepan. Use quick-cooking oats for the intended soft and chewy texture. Finely chopped pecans distribute more evenly throughout the cookies and make them easier to shape. Work quickly after adding the oats, pecans, and cranberries because the mixture begins to firm as it cools. Allow the cookies to become firm before transferring them to an airtight container. Serve alongside coffee, tea, or a glass of milk, or add them to a dessert platter. For a firmer texture, chill the cookies before serving. The cookies can be prepared ahead and refrigerated until ready to serve. Smaller cookies can be made by using smaller spoonfuls of the mixture; they may set slightly faster. Quick-cooking oats are recommended instead of old-fashioned oats for the intended texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American