Pulse the oats in a food processor 10-12 times until you have a variety of texture – chopped oats with some oat flour.

Whisk the pulsed oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves together in a medium bowl. Set aside.

In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 3 minutes. Add the egg and molasses and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be very thick and a little sticky. Cover and chill the dough for 30-45 minutes in the refrigerator.

Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Scoop cookie dough, about 1.5 tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.

Combine confectioners’ sugar, vanilla extract, and 1 tablespoon of milk in a medium bowl. Use a fork to whisk until combined. Add only enough extra milk to make a very thick icing.

Whisk in a very small pinch each of ground cinnamon and ginger. Lightly dip the tops of the cookies into the icing or drizzle icing on top. Dust/sprinkle more ground cinnamon on top if desired. Icing will set after a few hours.