Makes 4 dozen cookies

1 3/4 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup vegetable shortening or margarine
1 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
One 13-ounce jar pareve hazelnut and chocolate spread or Nutella
2 cups rolled oats

Preheat the oven to 375° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the salt, cinnamon and baking soda. In a stand mixer fitted with the paddle, beat the shortening with both sugars at medium speed until light and fluffy, about 2 minutes. Beat in the eggs 1 at a time, scraping down the side of the bowl. Add the hazelnut spread or Nutella and beat until smooth. Reduce the speed to low and beat in the dry ingredients until just incorporated, then beat in the oats.

Scoop 1-tablespoon mounds of dough 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes, until the edges are lightly browned and the cookies are just set; shift the pans from front to back and top to bottom halfway through baking. Immediately transfer the cookies from the pan to racks to cool. Repeat with the remaining dough.

MAKE AHEAD The cookies can be stored in an airtight container for up to 5 days.