Pulse oats in a food processor until semi-fine. Pour into a medium-sized mixing bowl along with flour, baking soda and salt. Mix with a rubber spatula and set aside.

Add butter, brown sugar and vanilla extract to the bowl of a stand mixer. Cream together on low speed with the paddle attachment. Add egg and mix on medium until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.

Add the dry ingredients to the wet ingredients and mix on low until incorporated in batches. Don't overmix. Remove bowl from stand mixer and scrape off paddle attachment. Add chocolate chips and mix with a rubber spatula.

Add drops of peanut butter and nutella chocolate hazelnut spread on top of the cookie dough. Using the rubber spatula, mix but don't overmix, you want swirls in the dough.

Using a medium cookie scoop (1.5 tablespoons), scoop cookie dough onto a parchment paper-lined baking sheet. Refrigerate or freeze the cookie dough for at least 3 to 4 hours or overnight even.

To bake: Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake 350 degrees F for 11-12 minutes or until desired doneness. After removing from oven, carefully place parchment paper on a cooling rack to allow to cool completely. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.