Chop pecans into small pieces and measure out dried cranberries and rolled oats.

In a medium saucepan over medium heat, combine sugar, unsalted butter, and heavy cream. Stir continuously until it begins to boil, about 3-5 minutes.

Once boiling, continue for 2-3 minutes until thickened and golden, then remove from heat.

Stir in vanilla extract and salt, then fold in pecans, cranberries, and oats until evenly coated.

Drop spoonfuls onto a parchment-lined baking sheet, leaving space between each cookie.

Cool at room temperature for about 30-40 minutes, or refrigerate for 20 minutes to set.