Mocha Pinto Chippers

Mocha Pinto Chippers

Ingredients:
1 can (16 ounces) pinto beans, well drained
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant coffee granules
3 tablespoons unsweetened cocoa
1 cup quick-cooking rolled oats
1/2 cup plus 2 teaspoons unsalted (sweet) butter, divided
1/2 cup shortening
1 cup brown sugar, firmly packed
3/4 cup granulated sugar
1/4 cup honey
1 egg
1 teaspoon vanilla extract
15 ounces (2 1/2 cups) semisweet chocolate chips
1/2 cup chopped dried apricots

Directions:
1. Preheat the oven to 350°F.
2. Purée the drained pinto beans in a blender, in a food processor, or with a ricer. Measure 1 cup and set aside.
3. In a large bowl, combine the flour, baking soda, salt, coffee granules, cocoa, and oats. Set aside.
4. In another large mixing bowl, cream together 1/2 cup of the butter and the shortening. Gradually add the sugars and honey, beating until the mixture is fluffy. Add the egg, vanilla, and 1 cup of bean puree. Mix to blend thoroughly. Stir in the dry ingredients, then mix until completely blended. Gently stir in 1 1/2 cups of the chocolate chips and the chopped apricots. Drop by tablespoonfuls onto lightly greased baking sheets, spacing well apart. Flatten each cookie slightly with the back of a spoon. Bake for 15 to 18 minutes, or until golden brown. Bake longer for firmer, crisper cookies. Remove to wire racks to cool.
5. In a saucepan, melt together the remaining chocolate chips and the rest of the butter. Drizzle across the cookies in a zigzag pattern. Allow the chocolate to set before storing the cookies.

Note:
Vary this recipe by substituting chopped dates or chopped golden raisins for the apricots. The cookies will still be moist and chewy.