Step 1: Prepare the Dough

• Pulse the Oats: Place the oats in a food processor and pulse 10–12 times until you have a mix of textures—chopped oats and some oat flour.
• Combine Dry Ingredients: In a medium bowl, whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Step 2: Mix the Wet Ingredients

• In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamy (about 2–3 minutes).
• Add the egg and beat until combined. Scrape down the sides of the bowl as needed.
• Add the molasses and mix until fully incorporated.

Step 3: Combine and Chill the Dough

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
• Cover the dough tightly and chill in the refrigerator for at least 30 minutes or up to 3 days.

Step 4: Bake the Cookies

• Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
• Scoop the dough using a tablespoon-sized cookie scoop and roll into balls. Place the balls 2 inches apart on the prepared baking sheets.
• Bake for 12–13 minutes, or until the edges are set. The centers may look soft—this is fine as they will firm up as they cool.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 5: Add the Topping

• Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate in 20-second increments, stirring after each, until smooth. Stir in the espresso powder and optional oil.
• Dip the Cookies: Dip the tops of the cooled cookies into the melted chocolate or drizzle it over them.
• Sprinkle with a pinch of cinnamon and nutmeg for an extra festive touch.