In a large mixing bowl, combine the sugars, butter, and eggs. Mix/cream for 4-5 minutes.
In a separate bowl, stir together the freshly milled soft white wheat, baking powder, baking soda, and salt.
Gradually stir in the flour mixture by hand. Don't over-mix.
Stir in the quick oats by hand until just combined.
Cover the bowl of dough with foil and refrigerate for 1-2 hours. Or, form the dough into a log type shape in wax paper and then refrigerate.
Preheat your oven to 375°.
Line your baking sheet with parchment paper.
Scoop the dough out by spoonfuls onto the prepared pan. Leave 1-2 inches between them to give them room to expand while baking. If you rolled the dough into a log-shape, cut in into the size of cookies that you want.
Bake for 8 minutes.
Take out the cookies and let them sit on the baking sheet for 4 minutes. They will continue to cook as they sit on the hot pan.
You can refrigerate any extra cookie dough for 3-4 days and just make a few each day or whenever you want some.
