1. Preheat oven to 350°F and line cookie sheets with parchment paper.

2. Whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt.

3. Beat butter, brown sugar and granulated sugar until creamy.

4. Mix eggs, vanilla and molasses into the butter mixture.

5. Add the flour mixture and mix until combined.

6. Stir in quick oats and rolled oats.

7. Scoop dough into 1½ tablespoon balls and place 2 inches apart on baking sheets.

8. Bake for 11–13 minutes until tops look just set.

9. Cool cookies completely.

10. Whisk powdered sugar, milk and vanilla for icing.

11. Dip cooled cookies into icing and let set on rack.