Preheat the oven to 350 degrees. Coat a 12-cup (regular size) muffin pan with cooking spray.

In the bowl of a food processor, combine the flour, oats, both sugars, baking powder, baking soda, and salt. Plus until blended. Add the butter and vanilla and pulse until you have a crumbly dough, scraping down the sides of the bowl as necessary.

Spoon about 1 tablespoon of the dough into each muffin cup. Using your fingers, press the cookie dough down to make a flat surface.

Spoon 1 teaspoon of the Nutella onto the center of each cookie and spread out almost to the edges (using your fingertip makes spreading the Nutella easy!). Sprinkle the remaining cookie dough crumbles around the edges of the cookies, leaving some Nutella showing in the middle of the cookie. Press the crumbles down slightly.

Bake for 12 to 15 minutes, until the cookies are lightly browned around the edges. Cool the cookies in the pan, on a wire rack, for at least 10 minutes before removing them from the pan.

Once set, remove the cookies from the pan with an offset spatula. Store leftovers in an airtight container for up to 5 days.