Preheat oven to 375 F.

Line cookie sheet with parchment paper and set aside.

In a large bowl or stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy.

Add egg and vanilla and beat until combined.

In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.

Add oatmeal to the flour mixture and stir.

Slowly beat dry ingredients into the wet ingredients, mixing on low until well blended.

Use a medium scoop (1.5 tbsp) to drop cookies onto the prepared parchment lined cookie sheet at least 2 inches apart.

Bake for 10-12 minutes.

Allow to cool for about 3 minutes on the pan before transferring to a wire rack to finish.

Once cookies have cooled, add ice cream to the bottom of one cookie and sandwich with the bottom of another.

If not eating immediately, line sandwiches up on their sides on a piece of parchment or wax paper and roll up, tape the edge down and place in the freezer.