Prep your ingredients: Roughly chop the pecans and measure out the cranberries and oats.

In a medium saucepan, combine the sugar, unsalted butter, and heavy cream.

Place over medium heat and stir frequently as the butter melts and the mixture comes to a gentle boil.

Continue to stir and let the mixture bubble for 2-3 minutes until it thickens slightly and turns a light  caramel color.

Remove from heat immediately and stir in the vanilla extract and salt.

Add your chopped pecans and dried cranberries, stirring well to combine.

Fold in the rolled oats until everything is evenly coated with the praline mixture.

Line a large baking sheet with parchment paper.

Using a tablespoon or a small cookie scoop, drop mounds of the mixture onto the parchment, spacing them about an inch apart.

Let the cookies cool completely at room temperature for about 30-40 minutes, or pop the sheet in the fridge to speed things up.

Once set, enjoy your cookies! Store leftovers in an airtight container.