1 Pre-heat oven to 190°C. Lina a large baking sheet with parchment paper of a silicone mat. Set aside.
2 Cream the butter and sugars together with a mixer on medium-high speed until light and creamy, for about 1 minute. Beat in the egg, vanilla extract, and molasses, scraping down the sides as needed. Set aside.
3 In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and oats.
4 On a low mixer setting, slowly add the dry ingredients to the wet ingredients. The dough will be quite thick, so you may have to mix it by hand after a few seconds in the mixer.
5 Drop dough onto your baking sheet with a large cookie scoop, or roughly 2 tablespoons per cookie. These will spread in the oven, so keep each ball 3 inches apart.
6 Bake for 10 minutes or until cookies are lightly golden around the edges. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7 Using the paddle or whisk attachment on your mixer, beat the butter on high speed until creamy, for about 1 minute. Add confectioners’ sugar and beat on medium speed for 1 – 2 minutes.
8 Pour in heavy cream and vanilla extract, then beat on high for 2 – 3 minutes fluffy. Taste and add a pinch of salt as needed. If the filling is too thick, add a few more teaspoons of heavy cream.
9 Spread 1 1/2 tablespoons of filling between two cookies and press together.