Whisk dry ingredients: In a medium bowl, combine the oats, flour, ginger, salt, cinnamon, cloves, nutmeg, baking soda, and baking powder. Whisk to evenly distribute the spices.

Combine butter and sugars: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.

Add wet ingredients: Add the egg, egg yolk, vanilla extract, and molasses, whisking until fully combined.

Combine wet and dry: Gradually add the dry ingredients to the wet mixture, folding with a spatula until no streaks of flour remain. The dough will be thick and slightly sticky.

Chill the dough: Cover and refrigerate for 30 minutes to 1 hour to firm up the dough. This helps the cookies bake thicker and chewier.

Preheat the oven: While the dough chills, preheat the oven to 350°F (177°C). Line baking sheets with parchment paper.

Scoop and roll: Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on prepared baking sheets about 2 inches apart.

Bake: Bake for 9-10 minutes, or until edges are set and centers still look slightly soft. Immediately after baking, cookie-scoot into perfect circles using a round cutter.

Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Make the glaze: In a small bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract until smooth. It will be thick, but adjust the consistency with more milk as needed.

Glaze the cookies: Once cookies are completely cool, gently dunk the top of each cookie into the icing. Or you can carefully spoon over the tops. Allow glaze to set at room temperature before serving or storing.