Processing:
Cream sugars, butter, shortening, salt, soda and vanilla
Add eggs and mix well
Add flour and milled flaxseed and mix until incorporated
Lightly mix in chocolate chips
Scoop batter unto pans (#30 scoop) and bake at 350ºF for 13 minutes

Differences in flaxseed cookies compared to non-flaxseed cookies:
Milled flaxseed was added as an additional ingredient.
Removal of shortening or butter resulted in a much harder cookie even with the addition of milled flaxseed.

Results:
Flaxseed cookies had increased height (less spread) than non-flaxseed cookies - yet still soft.

Formula from Bread and Rolls, Formulas, Baking Department, Dunwoody Industrial Institute