1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

3. In a large bowl or stand mixer with paddle attachment, cream together softened butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes until light and fluffy.

4. Add molasses, eggs, and vanilla extract. Beat on medium speed for 2 minutes until well combined. Mixture may look slightly curdled—this is normal.

5. Reduce mixer speed to low and gradually add the flour mixture, mixing just until no white streaks remain. Do not overmix.

6. Add oats and mix on low speed for 10-15 seconds until evenly distributed throughout the dough.

7. If dough is too soft to scoop, refrigerate for 30 minutes to firm up.

8. Using a cookie scoop or two spoons, portion dough into 2-tablespoon-sized balls. Place on prepared baking sheets, spacing 2 inches apart.

9. Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and centers still look slightly soft and puffy.

10. Let cookies cool on baking sheets for 5 minutes, then transfer to wire cooling racks to cool completely (about 30 minutes).

11. While cookies cool, make icing: Whisk together sifted powdered sugar, 3 tablespoons milk, vanilla extract, and pinch of salt until smooth. Add more milk by the teaspoon if too thick, or more powdered sugar if too thin.

12. Once cookies are completely cool, drizzle or spread icing over tops. Let icing set for 15-20 minutes before serving or storing.