Using a medium saucepan, melt the butter over medium-low heat. Stir in the sugar, milk and cocoa powder until well incorporated. Continue to stir and heat on medium-low until sugar is dissolved, then add the peanut butter and chocolate-hazelnut spread. Heat and stir until melted and fully combined. Remove pan from the heat and stir in the oats.

Use a small or large cookie scoop, depending on the size cookie you want, to drop dough balls on a parchment lined baking sheet. Refrigerate for at least 30 minutes before serving. (After 20 minutes, you can use your hands to reshape the dough into more perfectly round shapes, if desired.) Store at room temperature in a resealable bag or air-tight container.

Source: Adapted from The Vintage Mixer