1. Preheat oven to 350°F.
2. In the bowl of a mixer, combine the oil, brown sugar, eggs, cloves, cinnamon, ginger, baking soda and molasses. Mix thoroughly.
3. Gradually add the flour, one cup at a time, until completely mixed.
4. Roll cookie dough into 1 1/2 inch balls. Roll in turbinado sugar and place on an ungreased cookie sheet about 2 inches apart.
5. Bake cookies for 10 minutes in at 350°F.
6. Remove cookie sheet from oven and let cool for 2 to 3 minutes.
7. Remove to wire rack to finish cooling.

To Dip

1. Melt the white chocolate chips in a double boiler, stirring occasionally until smooth.
2. Dip each cookie about halfway into the chocolate, gently shaking off excess.
3. Lay cookies onto wax paper and sprinkle with holiday sprinkles.
4. When chocolate is dry you can store cookies in a sealed container.