Pinto Bean & Salmon Cat Cookies

Drain and rinse 1 cup pinto beans under cool running water. Transfer to a medium bowl and mash thoroughly with a fork until no whole beans remain — about 2 minutes of vigorous mashing.

Open and drain a 5-ounce can of salmon. Pick through carefully to remove any small bones. Flake the salmon into the bowl with the mashed beans and fold together gently with a silicone spatula.

Crack 1 egg into a small bowl and beat with a fork until pale and uniformly yellow, about 30 seconds. Pour the beaten egg over the bean-salmon mixture and fold until evenly incorporated.

Melt 1 tablespoon butter in a tiny saucepan over low heat, about 1 minute. Drizzle the melted butter and 1 teaspoon olive oil over the mixture and fold until distributed.

Add 0.5 cup rolled oats, 0.25 cup all-purpose flour, and 1/8 teaspoon salt to the wet mixture. Stir with the spatula until a thick, cohesive dough forms, approximately 2 minutes. The dough should pull away from the bowl sides.

Lightly dust a silicone pastry mat with a pinch of flour. Turn the dough out onto the mat and knead gently 8-10 times until smooth. Do not overwork — the dough should hold together but remain slightly tacky.

Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper. Pinch off small portions of dough — approximately 1 teaspoon each — and roll into pea-sized balls. Arrange on the prepared sheet, spacing 1 inch apart. Flatten each ball to a 1/4-inch disc using the flat of your palm or the backside of a fork.

Bake on the middle rack at 180°C (350°F) for 20-22 minutes, until the edges turn lightly golden and the cookies feel firm when gently pressed. Rotate the tray once at the 10-minute mark for even browning.

Remove from oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack and allow to cool completely, about 15 additional minutes, until the cookies are crisp at the edges.

Test one cookie: it should be firm throughout and snap cleanly when bent. If the center feels soft, return the tray to the oven at 180°C for 3-4 more minutes and test again.

Store cooled cookies in an airtight container at room temperature for up to 5 days. Serve as an occasional treat — 2-3 cookies per cat, once daily maximum. Refrigerate any leftovers for up to 10 days.