Jill's recipe for soft and chewy oatmeal cookies

I've just made a batch of the Soft and chewy oatmeal cookies using the
recipe that Jill posted. However, I converted the larger volumetric
measurements to weights using the Amendola & Rees Baker's Manual.
The cookies are great and this batch is for my son who is visiting and
returns home tomorrow.
On Friday I may make a batch with gluten free AP flour. I'm tempted to
add nuts next time and possibly swap the molasses for maple syrup.
Soft and chewy oatmeal cookies
1 c./225g butter, softened to room temp
1 c./225g packed brown sugar (light or dark, your choice)
1/4 c./50g white granulated sugar
2 large eggs, room temp
1 Tbs. vanilla extract
1 Tbs. dark molasses (do not use blackstrap)
1-1/2 c./180g all purpose flour, spooned and leveled
1 tsp. baking soda
1-1/2 tsp. ground cinnamon
1/2 tsp. salt
3 cups/300g  old fashioned whole rolled oats
1 c./170g raisins (soaked in warm water for 10 minutes to plump them, then blotted dry)
Using a hand mixer or a stand mixer with a paddle attachment, cream the softened butter and both sugars together in a large bowl on medium speed until smooth, about 2 minutes.  Add the eggs and mix on high until combined, about 1 minute.  Scrape down the sides and bottom of the bowl as needed.  Add the vanilla and molasses and mix on high until combined.    Set aside.
In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.  Add to the wet ingredients and mix on low until combined.  Beat in the oats and raisins on low speed.  The dough will be thick yet very sticky.  Chill the dough in the refrigerator for 60 minutes.  Allow to set at room temp for 30 minutes before hand-rolling and baking.
Preheat the oven to 350°F.  Line two large baking sheets with parchment paper.  Roll balls of dough by hand (about 2 Tbs. per cookie) and place 2 inches apart on the baking sheet.  Bake for 12-14 minute until lightly browned on the sides.  The centers will look very soft and under-baked but they'll be fine.  Remove from the oven and let cool on the baking sheets for 5 minutes (they'll continue to "set").  Remove to a wire rack to cool completely.  Store in an air-tight container.