Great question — answering as the UphillTech team:
TL;DR: For cookies, use soft white wheat (or try mixing in spelt). And be aware that you may need to tweak some quantities of things like oil, baking powder, and sugar when you use different flours. There are several types of modern wheat readily available for milling. The basic divisions are Red or white Soft or hard Winter or spring Red means that the bran literally has a slightly redder color to it, but it is also a little tougher, with a slightly stronger flavor, and generally more noticeable in the finished product. Unless you're specifically going for that rustic wholemeal sort of effect, choose white wheat. Soft and hard refer to how hard the berry is, but is also strongly correlated...
Full answer by Mike: https://cooking.stackexchange.com/a/99478 (CC BY-SA 4.0).
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