• Preheat the Oven to 350F and line two baking sheets with parchment paper. Set aside until needed.

Oatmeal Cookie Dough

• In a medium bowl, whisk together the flour, oats, baking soda, and cinnamon, cloves and salt.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and the sugars.
• Beat at medium speed until light and fluffy, about 4 minutes.
• Add the eggs one at a time and vanilla and beat until well combined.
• Scrape the sides of the bowl down with a rubber spatula during mixing, as needed.
• With the mixer on low speed, slowly add in the flour mixture and mix just until combined.
• Using a small ice scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.
• Place one sheet into the preheated oven and bake for 10 to 12 minutes. Or until the cookie edges are golden brown.
• Let the cookies cool on the cookie sheet for a few minutes. Then transfer to a wire rack to cool completely.

Vanilla Bean Filling

• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 5 minutes on medium-high speed.
• With the mixer on low speed, gradually add the powdered sugar and heavy cream.
• Add the in the vanilla bean paste and vanilla extract. Once combined, beat on medium speed until fluffy, about 1 minute.
• Place filling in a piping bag with a large round tip.

Assembly:

• Match the cookies and set them side by side.
• Pipe a dollop of the vanilla bean filling on the bottom half of the cookies. Top with