Preheat oven to 375ºF convection and prepare two baking sheets with parchment paper.

To a large bowl add the softened butter. Use a hand mixer (or a stand mixer) to beat the softened butter until light and fluffy for about a minute.

Add brown sugar and granulated sugar. Cream the ingredients together until fluffy and smooth.

Add the sourdough discard and egg yolk to the bowl. Whip together with the beaters until light and fluffy.

Add the molasses and vanilla extract. Mix again with the mixer until smooth and combined.

Pulse the rolled oats in a blender until coarse. To a medium-sized bowl, add the oats, flour, baking soda, salt, cinnamon and ground cloves. Whisk together to combine.

Add the flour to the butter mixture and mix until combined.

Scoop the dough into balls and place onto a parchment lined baking sheet, about 15 cookies per baking sheet.

Bake the cookies at 375ºF convection for 9–10 minutes, until they’re puffed and the edges are lightly crisp.

If needed, use a round biscuit cutter to gently shape the cookies into perfect circles while they’re still warm.

Let them cool on the baking sheet for about 5 minutes to set up. Then remove them to a cooling rack.

While the cookies are cooling, mix together the icing.

Once they’ve cooled completely, dip the top of each cookie into the icing for about 1 second, then lift and let the excess drip off.

Place the cookies back on the parchment paper to set and harden.