Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 2: Mix Dry Ingredients

1. In a bowl, whisk together the rolled oats, flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt until well combined.

Step 3: Mix Wet Ingredients

1. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
2. Mix in the molasses and vanilla extract until smooth.

Step 4: Combine Mixtures

1. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. The dough will be thick.

Step 5: Shape and Bake Cookies

1. Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.
3. 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 6: Prepare the Cream Filling

1. In a medium bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
3. If the filling is too thick, add milk one tablespoon at a time until the desired consistency is reached.

Step 7: Assemble the Cream Pies

1. Once the cookies are completely cool, spread a generous amount of cream filling on the flat side of one cookie and top with another cookie, flat side down.
2. Press gently to sandwich them together.
3. Continue with the remaining cookies and filling.

Step 8: Serve

1. Serve the Gingerbread Oatmeal Cream Pies immediately or store them in an airtight container for later.