1/4 cup white sugar
1/2 cup all-purpose flour
1 cup packed brown sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup vegetable oil
Heat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheet.
Sift together the flour, brown sugar, baking powder, salt, and oil, set aside.
In a large bowl, cream together the 3 other ingredients until smooth. Stir the cream of mushroom soup into the creamed mixture, blending each component with the mushroom soup. Stir everything into the prepared cookie sheet.
Take 4 balls of waxed paper and roll out to 1/4 inch thickness. Place them on the prepared cookie sheet. Brush the bottom with the grease from the oven knob.
Bake for 10 to 12 minutes in the preheated oven. Remove from the oven and immediately flip the cookies on their sides. Brush with the remaining oil, coating completely. Continue baking for 8 minutes in the preheated oven. Remove from the cookies to cool completely.