Preheat oven to 180 degrees celcius.
Line 3 baking brays with baking paper.
In a large mixing bowl whisk flour and sugar until combined.
Mix in oil, eggs, vanilla, and milk until smooth.
Using a teaspoon, scoop out a heaped spoonful of mixture and place on the baking tray. Repeat with remaining mixture leaving room inbetween for rising and spreading.
Bake in oven for five minutes.
Remove from the oven.
Using the back of a measuring teaspoon, gently push a small indent into the centre of each cookie.
Add a teaspoon of Pana Organic chocolate & hazelnut spread into the centre of each cookie being sure not to overfill as the jam will run.
Return to the oven and bake for a further 10 to 12 minutes until the cookies are slightly golden.
Remove from oven.
Cool and Serve.