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 stand mixer, 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 beat again as needed.

Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 30-45 minutes.

Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

Scoop about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes.

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. Whisk until combined.

Add only enough extra milk to make a very very thick icing.

Lightly dip the tops of the cookies into the icing or drizzle icing on top. Dust/sprinkle more ground cinnamon on top for garnish.