1Line cookie sheet with cooking parchment paper.
2In 4-quart saucepan over medium heat, heat 2 cups sugar, 2 tablespoons butter and 1/2 cup milk to a rolling boil. Boil 1 minute; remove from heat.
3Stir in 1 teaspoon vanilla and 3/4 cup Nutella® hazelnut spread with cocoa until creamy and combined. Stir in 2 cups old-fashioned oats until well coated.
4Immediately drop by 2-tablespoonfuls onto cookie sheet. Cool about 15 minutes or until set.