Preheat oven to 350°F and line cookie sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, cream the 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 to combine.
Slowly beat dry ingredients into the wet ingredients, mixing on low until well blended.
Chill the cookie dough for 1 hour in the fridge before baking.
Use a medium scoop (1.5 tbsp) to drop cookie dough onto the prepared parchment lined cookie sheet at least 2 inches apart.
Bake for 10 to 12 minutes.
Allow the cookies to cool for 2 minutes on the pan before transferring to a wire rack to finish.
While the cookies are cooling, prepare the vanilla buttercream according to the recipe directions (HERE) and then pipe frosting on the bottom of one cookie and sandwich with the bottom of another. Repeat until all cookies are used.