Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream the softened salted butter with brown and granulated sugars until light and fluffy.

Add eggs one by one, then blend in molasses and vanilla extract until smooth.

In a separate bowl, whisk together flour, oats, baking soda, and spices.

Fold the dry mixture into the wet ingredients until just combined.

Scoop mounds of dough onto prepared baking sheets, spaced about 2 inches apart.

Bake for 8-10 minutes or until edges are golden and centers remain soft.

Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.

For icing, whisk powdered sugar, milk, and vanilla until thick and pourable.

Ice cooled cookies by dunking or drizzling icing over the top.

Let icing set at room temperature for 15-20 minutes before serving.