Prepare the Ingredients by roughly chopping the pecans and measuring out the dried cranberries and rolled oats.

Melt the Base Mixture in a medium saucepan over medium heat, combining sugar, unsalted butter, and heavy cream, stirring continuously until melted.

Cook to the Right Consistency by maintaining a gentle simmer for about 2 to 3 minutes until it thickens and turns light caramel color.

Add Flavor Enhancers by removing from heat and stirring in vanilla extract and salt; allow to cool slightly.

Incorporate Nuts and Cranberries by gently folding in the chopped pecans and dried cranberries until evenly coated.

Add the Rolled Oats carefully and fold until fully incorporated.

Form the Cookies by dropping spoonfuls of the mixture onto a lined baking sheet, spacing them approximately an inch apart.

Cool the Cookies for 30 to 40 minutes at room temperature or refrigerate for 20 minutes until set.

(Optional) Drizzle with Chocolate by melting chocolate and drizzling over the cooled cookies before serving.