Start by chopping pecans and measuring out your dried cranberries and rolled oats. Gather a medium saucepan and a baking sheet lined with parchment paper.

In a medium saucepan, combine sugar, unsalted butter, and heavy cream over medium heat. Stir frequently until it comes to a gentle boil.

Remove the saucepan from the heat and immediately stir in vanilla extract and a pinch of salt.

Fold in the chopped pecans, dried cranberries, and rolled oats until everything is well coated in the praline mixture.

Using a spoon or cookie scoop, drop generous spoonfuls onto the lined baking sheet, spacing them about an inch apart.

Allow your cookies to cool at room temperature for 30-40 minutes or refrigerate them for about 20 minutes until they are set.