Preheat oven to 350 degrees F.

In a large bowl, use an electric mixer to cream together butter and 1 c. of sugar until smooth.

Mix in the molasses, oil, vanilla, baking soda, salt, cinnamon, cloves, and ginger.

Add the eggs, one at a time, and beat until smooth. Slowly add the flour until just combined.

Stir in the white chocolate chips.

Place the remaining 1 cup of sugar in a shallow bowl.

Using a tablespoon, form dough into round balls. Roll each ball of dough in the sugar. Place dough balls onto cookie sheets lined with parchment paper. Using a fork, gently press down on the top of the dough balls (creating a criss-cross design).

Bake for approximately 8-9 minutes, or until the cookies are just set and starting to brown. They will still be soft. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes. Transfer to a wire rack and cool completely.

Wrapped tightly, these cookies store nicely in the freezer, so feel free to bake in advance and enjoy later!