Preheat the oven to 350°F [180°C].
To make the cookies: In a medium bowl, combine the flour, baking soda, salt, cinnamon, and cloves; set aside. With a stand or handheld mixer, cream the butter and both sugars together on medium speed until light and fluffy, about 2 minutes. Add the egg, bourbon, and molasses and blend, scraping down the sides as needed. With the mixer on low speed, slowly add the flour mixture to the wet ingredients just until combined. The dough will be thick. Stir in the oats by hand if needed. Line a large baking sheet with either a silicone baking mat or parchment paper. Using a large tablespoon or cookie scoop, drop dough about 3 in [7.5 cm] apart so the cookies have room to spread. You should get thirty cookies. Bake for 9 to 11 minutes, or until the cookies are lightly golden around the edges. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
Meanwhile, make the filling: In a bowl, beat the butter with a handheld mixer until smooth and creamy, about 1 minute. Add the confectioners’ sugar, salt, bourbon, and heavy cream. Mix on high speed for 2 to 3 minutes, or until light and fluffy. If the filling is too thick, add 1 tsp of bourbon at a time until you reach the desired consistency.
Once the cookies are cool, spread a heaping tablespoon of the filling on the bottom sides of all the cookies. Sandwich the cookies together to create crème pies.
