Gather all ingredients: chop pecans, measure out sugar, butter, cream, vanilla extract, and oats.

Combine sugar, butter, and heavy cream in a saucepan over medium heat; stir until boiling and cook for 2-3 minutes.

Remove from heat; stir in vanilla extract and salt until well combined.

Fold in chopped pecans and dried cranberries, then add rolled oats and mix until coated.

Drop spoonfuls onto a lined baking sheet, spacing them about one inch apart.

Let cookies cool at room temperature for 30-40 minutes or refrigerate for faster setting.

Once set, store in an airtight container at room temperature for up to 5 days.