Begin by roughly chopping the pecans into small pieces and measuring out your dried cranberries and rolled oats.

In your medium saucepan, combine the sugar, unsalted butter, and heavy cream over medium heat. Stir constantly until it reaches a gentle boil.

Allow the praline mixture to bubble for 2-3 minutes after boiling to thicken.

Remove from heat and stir in the vanilla extract and salt, mixing thoroughly.

Add the chopped pecans and dried cranberries to the praline mixture and fold until evenly coated.

Fold in the rolled oats, ensuring they are evenly coated with the caramel layer.

Drop generous mounds of the mixture onto a parchment-lined baking sheet, spacing them apart.

Allow the cookies to cool at room temperature for 30-40 minutes or refrigerate for about 20 minutes until firm.

Store any leftovers in an airtight container; they can last up to five days at room temperature or two weeks in the fridge.