1. Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
2. In the bowl of a stand mixer, cream together the butter and granulated sugar until smooth and creamy.
3. Beat in the molasses, canola oil, vanilla extract, baking soda, salt, cinnamon, ground cloves, and ground ginger. Mix until well combined.
4. Add the eggs, one at a time, and beat until smooth. Slowly add in the all-purpose flour. Next, stir in the white chocolate chunks.
5. Scoop the dough into balls and roll in granulated sugar. Place on lined baking sheets, about two inches apart.
6. Bake for 10 minutes; the cookies will still be soft. Remove from oven and let cookies cool on the baking sheet for five minutes.
7. Transfer to a wire rack and cool completely.
