PREPARATION:

1. Preheat oven to 350°F.
2. Combine flour, ginger, baking soda, salt, cinnamon and cloves in large bowl; set aside.
3. Beat brown sugar, oil and molasses 1 minute in large bowl with electric mixer at medium speed until smooth. Add sour cream and egg white; beat until well blended. Gradually add flour mixture to oil mixture, beating on low speed until well blended.
4. Drop dough by level tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten dough to 1/8-inch thickness with bottom of small glass lightly sprayed with nonstick cooking spray.
5. Bake 10 minutes or until tops of cookies puff up and spring back when lightly touched. Let cool on cookie sheet 2 minutes. Remove to wire rack to cool completely.