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

In a medium saucepan, combine the sugar, unsalted butter, and heavy cream over medium heat. Stir constantly until the mixture melts and comes to a gentle boil, about 3-5 minutes.

Allow the caramel mixture to bubble for 2-3 minutes, stirring frequently until it thickens slightly and reaches a light caramel color.

Remove the saucepan from heat and immediately stir in the vanilla extract and salt, mixing well, then fold in the chopped pecans and dried cranberries.

Add the rolled oats to the mixture, using a silicone spatula to incorporate them thoroughly.

Line a baking sheet with parchment paper and scoop out the mixture onto the sheet, spacing them about an inch apart.

Let the cookies cool completely at room temperature for about 30-40 minutes, or refrigerate to set faster.