Step 1: Prepare the Cookie Dough
1. Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add Eggs and Molasses: Beat in the eggs, vanilla extract, and molasses until well combined.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the oats until evenly distributed.

Step 2: Bake the Cookies
1. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are slightly soft. They will firm up as they cool.
3. Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Step 3: Make the Cream Filling
1. Beat Butter: In a mixing bowl, beat the softened butter until creamy.
2. Add Sugar and Cream: Gradually add the powdered sugar and heavy cream, mixing until smooth and fluffy. Stir in the vanilla extract.

Step 4: Assemble the Cream Pies
1. Pair Cookies: Once the cookies are completely cooled, pair them up based on size.
2. Fill: Spread a generous amount of cream filling on the flat side of one cookie and top with the other cookie, pressing gently to sandwich them together.
3. Optional: Roll the edges of the cream filling in sprinkles or crushed nuts for added texture and decoration.

Step 5: Serve
1. Enjoy: Serve your Gingerbread Oatmeal Cream Pies immediately or store them in an airtight container in the refrigerator for up to 5 days.