Ingredients (Makes ~10–12 cookies)
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans
- ¾ cup dried cranberries
- 1½ cups quick oats (for structure)
For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla
Instructions
1. Make praline base
In a saucepan over medium heat:
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- Melt butter
- Add brown sugar and stir until bubbling (about 2–3 minutes)
2. Add cream
- Pour in heavy cream slowly
- Stir continuously until smooth and slightly thickened (1–2 minutes)
3. Mix everything
- Remove from heat
- Stir in vanilla, pecans, cranberries, and oats
- Mix until everything is well coated
4. Shape cookies
- Drop spoonfuls onto parchment paper
- Shape gently into round cookies
5. Let set
- Allow to cool at room temp for 20–30 minutes until firm
6. Make glaze
- Mix powdered sugar, milk, and vanilla until smooth
7. Finish
- Drizzle glaze over cookies
- Let it set for a few minutes
Quick Tips
- Work quickly—the mixture thickens fast
- Toast pecans for deeper flavor
- Add a pinch of salt for balance
Nutrition (Approx per cookie)
- Calories: 160–200 kcal
- Carbs: 18–22g
- Fat: 8–10g
- Protein: 2–3g
Allergen Info
- Dairy (butter, cream)
- Nuts (pecans)
- Gluten (if oats not certified GF)
Q&A
Q: Why didn’t my cookies set?
Mixture may need longer cooking or more oats.
Q: Can I skip oats?
Yes, but cookies will be softer and more praline-like.
Q: Can I store them?
Store in airtight container for up to 5 days.
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