Most cookies, including my CHOCOLATE CHIP BUTTERSCOTCH COOKIES benefit from chilling the dough after mixing.
Here are some reasons-
1- Chilling the dough actually allows the flour molecules and sugar to absorb the moisture of the dough. The dough might look dryer to you but in reality it becomes more hydrated. The sugar is also given the opportunity to dissolve in the dough.
2- Chilling your cookies will result in a more evenly browned cookie with a chewy center, that will not spread out too thinly.
Chill anywhere from 30 minutes to 72 hours.
OH, and I always bake at 350 and use parchment.