the goods:
1/2 cup old-fashioned rolled oats
1 cup all-purpose flour, plus more for rolling
1/3 cup whole-wheat flour
1/2 teaspoon salt
3/4 cup (1 and 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1/2 teaspoon vanilla extract
1/2 cup Nutella
Preheat oven to 35o degrees. Spread oats on a rimmed baking sheet; bake until golden, about 10 minutes. Transfer to a medium bowl; stir in flours and salt.
In a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. Add vanilla; beat to combine. Scrape down bowl. Add oat mixture; beat until blended. Form dough into a disk, wrap in plastic, and refrigerate until firm, 2 hours.
Preheat oven to 325 degrees. On a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed. Cut out cookies with a heart-shaped cookie cutter; place 1/2 inch apart on a parchment-lined baking sheet.
Bake until cookies are golden around edges, 12 to 15 minutes. Let cool 5 minutes, then transfer cookies to a wire rack to cool completely. Repeat with remaining dough (reroll and cut scraps).
Spread Nutella on flat side of half the cookies; top with remaining cookies.
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