Sadelle’s Oatmeal Raisin Cookies
This oatmeal raisin cookie recipe is full of cinnamon and plump raisins and was created by Sadelle’s bakery in New York City.
A few weeks ago, my husband texted me a link to a story the Wall Street Journal had recently posted about the best oatmeal raising cookie recipe that they had ever tried. Naturally, it piqued my interest. Anytime something is labeled as “the best”, I feel like it’s my duty to try the recipe immediately. Plus, my husband loves oatmeal cookies, and I tend to only make chocolate chip cookies, so I was a little overdue on making a new batch of oatmeal cookies. As it turns out, these cookies totally lived up to their hype!
I was immediately curious about this recipe when I read through it – the mixing technique is one I have never done before – the egg is mixed in at the very end, after the flour and even the oats and raisins! There is quite a bit of cinnamon in these cookies (four teaspoons – it’s not a typo!), and I was skeptical that it might be overpowering. Finally, once you mix the dough and shape the cookies, they are chilled – wait for it – for FOUR days! The recipe says that it’s not required but strongly recommended, so I played along and went with the four-day rest in the refrigerator.
These cookies are PHENOMENAL. My husband and I agreed that they actually are the best oatmeal raisin cookies we’ve ever tried. I shared them last Sunday and the rest of my family raved about how good they were… there was a definite consensus!
While I love the heft of the oatmeal raisin cookies from Cook’s Illustrated, the abundance of plump raisins, warm flavor from the cinnamon and super chewy texture puts this new recipe on top for me. If you’re in NYC and have had these cookies, you have to let me know how they compare!
One year ago: Slow Cooker Root Beer Baked Beans
Five years ago: Garlic Knots
Sadelle's Oatmeal Raisin Cookies
Ingredients
- 1 cup (145 g) raisins
- Hot water
- 1¼ cups (156.25 g) all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1½ teaspoons (1.5 teaspoons) fine sea salt
- ¾ cup (170.25 g) unsalted butter, slightly softened
- 1 cup (220 g) light brown sugar
- 6 tablespoons granulated sugar
- 2 cups (162 g) old-fashioned oats
- 1 egg
- 1½ teaspoons (1.5 teaspoons) vanilla extract
Instructions
- Place the raisins in a small bowl and cover with hot water. Soak for 30 minutes, then drain.
- In a small bowl, sift together the flour, cinnamon, baking soda and salt.
- Using an electric mixer, cream together the butter and sugars on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed.
- Reduce the mixer speed to low and add the flour mixture all at once. Mix on low speed until combined. With the mixer still on low speed, mix in the oats, followed by the drained raisins, egg and vanilla extract.
- Use a ¼-cup measuring cup to scoop the dough onto a parchment paper-lined baking sheet. Flatten each blob slightly with the bottom of the measuring cup. Cover the baking sheet with plastic wrap and refrigerate for 4 days.
- When ready to bake the cookies, preheat the oven to 350 degrees F. Bake until the cookies are golden brown around the edges but still soft in the middle, about 17 minutes. Remove from the oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
There is no reason the dough cannot be refrigerated in bulk, in a container, in a bag, in plastic wrap. A sheet tray in the refrigerator for 4 days does nothing but inconvenience the household. This kind of silly/pointless notion is what makes people dislike fine baking and cooking and view it as troublesome and difficult.
Professional baker 32 years and counting.
I am so disappointed! After making room in the refrigerator for four days, our anticipation was repaid by cookies that spread across the pan, making oatmeal raisin bars. No idea if I did something wrong, but I won’t be attempting again. Now I don’t have dessert for our picnic . . .
Eileen, that could be the butter you are using. I LOVE Kerrygold butter on my toast. It has a wonderful flavor. But when I have used it in cookie recipes that I have tried before, my cookies came out flat, which seemed to affect the taste as well. So, when baking cookies or making frosting, I use Land O’Lakes and my cookies are thicker and much better tasting. Just a thought.
I’ve baked these cookies many times and they taste amazing. The 4 day marinade allows all the raisin and cinnamon flavors to soak through the dough. I’ve applied this technique to other cookie doughs and love the result. I decrease the salt to my preference. I use a golden baking pan lined with parchment paper on the middle rack on convection mode to produce crisp even browning results. I only bake on one rack at a time to get the best even baking results. A light colored insulated baking sheet also produces great baking results on cookies for me. Since every oven and baking pan differs, I always turn the oven light on and watch the cookies toward the end to make sure I pull them out at the right time when the edges have turned a golden brown.
Hello!
Just baked these cookies and they turned out fantastic! I admit, I did not wait the full 4 days in the fridge (in fact, I only waited a few minutes-sorry, I’m impatient), but they still turned out scrumptious. Additionally, as it is hard right now to find all purpose flour I substituted bread flour and they have a nice chewiness to them. Maybe that helped them hold together a bit better, as my cookies are quite large and thick. My butter was a little less than room temperature as well, so maybe that helped too? Anyway, delicious and will definitely make again! Thanks BrownEyedBaker!
I’ve made these cookies quite a few times now. I am surprised by other comments because they have always come out perfectly soft and chewy for me. I am a believer of salt and think most baking recipes could use more salt to balance the sweet (maybe a personal taste). I’ve given these cookies out for Christmas with rave reviews. Thank you for the recipe, it’s a favorite!
I made these and sadly am disappointed. Disappointed because they bake up looking nothing like the pictures. They bake up dark and have a smoother texture unlike the pictures which are light in color and look to have a chunkier texture. When I pulled them from the oven their puffiness deflated. The taste was good but they are too unattractive a cookie to make and serve. I won’t make these again. :(
Too much Salt. I made these but taste too much salt.
Iv’e made these several times & don’t know what I’m doing wrong. While they are delicious they spread so thin that they are like crisps instead of cookies. I follow the recipe exactly. HELP!
This is a very, very crumbly cookie dough. Have you experimented with adding any liquid to the ingredient list? Would you have any suggestions? A very tasty cookie but difficult to portion out without the ball of dough falling apart. Thanks
Do you think using rum instead of water would make these even better . . . ?
Do you have to refrigerate the cookie dough for 4 days?
Hello, I”ve made these cookies twice and each time they came out just like the picture but they had a funny aftertaste. i think it’s the baking soda, but i don’t know. Do you have any suggestions
Saw this recipe several years ago in our “local rag” with 1 important twist. Heat raisins slowly in, your choice, red wine, fruit juice, brandy. Your choice, if you use fruit juice freshly squeezed is best.
If I want to ultimately freeze these, would you freeze after the 4 day refrigerator rest (to then be baked individually) or after they’re baked?
Hi Laura, You could do either, may just need to add an extra minute or two if you bake from frozen. Enjoy!
Great cookies, thank you for another wonderful recipe Michelle. These are uniquely awesome oatmeal cookies.
Tip for the ” I can’t fit the cookie sheets in my fridge”.
Portion and flatten the cookies like the recipe states, get whatever size sheet you can fit in your fridge, you know balanced on the butter and a jar of pickles, you know where I’m going. Refrigerate until the dough is firm, transfer to a gallon freezer bag, and separate cookies with some parchment. Easy, now you have room for that leftover pizza.
I do this same thing for Michelle’s Favorite, well now “our” favorite chocolate chip cookie recipe.
YUM! These cookies look so delicious – like the ultimate oatmeal raisin cookie :)
Ok so first off, I am a big fan of the site. Ok on to the cookies…I made them and put them in the fridge for 2hrs and cooked half of them. they were not flat but they were a lot darker than the pictures. they had a very present baking soda taste but taste ok. The other half I waited the four days…(oh i did not put these on trays…all in one bowl in the fridge) when I baked these I was super excited
the out come was still a dark cookie but it did taste better. It didn’t spread as much either. I didnt love this cookie but i didn’t throw them away either.
The Only cookie! Crunchy. Bourbon soaked raisins.
These are the BEST oatmeal raisin cookies I have ever made! As I was making them for a party that was to be held the very next day, I read the step that called for refrigerating the cookies for 4 days and panicked! I put the cookies in my deep freeze overnight instead (about 12 hours total) and then baked right from the freezer. I added 2 minutes per batch and they were perfectly browned and thick and chewy. I’m sure the flavor would have been better if they had been refrigerated as directed, but if anyone else makes the rookie mistake of not reading the recipe first like I did, there is hope!
I made these cookies twice! The first batch of 15 cookies were perfectly soft, chewy and delicious! I used my Kitchenaid mixer to get the butter and sugars super fluffy. Then I added all the flour into the same bowl and mixed it by hand with a wooden spoon until combined with fluffed butter/sugar. I think it’s important to not over mix. I then added all the other ingredients one at a time and used my Kitchenaid mixer again on stir until things are combined. I waited a little over 4 days and baked them right out of fridge. They were perfect!
I made these cookies a second time and they were flat!!! I didn’t have as much patience and only waited 2 days. Lol they were still delicious!
These are excellent! I made them twice, once not waiting the entire four days and once baking after four days. They were both very good but the ones baked after four days were definitely the best! Highly recommend!
Thanks for sharing this recipe, the best cookies I’ve ever made.
These are the best cookies ever! Thanks so much for sharing this recipe.
Hi Michelle???
It’s a day after / The S. Oatmeal Raisin cookies.
They are pretty soft & chewy. They taste good
But Should They be a firmer?
Hi Marsha, I’m glad you enjoyed them! They should be quite soft and chewy.
Just finish Baking ? SADELLE’s Oatmeal Raisin Cookies. And they are Amazing‼️ I made one batch, wanted to make sure they came out okay. And Theyr better than okay ??? They are Soooo Good. My doctor Loves my Chocolate chip Cookies. Now he can add Oatmeal Raisin to the list.. Have to admit I wasn’t to keen on the 4 Days in the Fridge. Cookie dough seem a little hard. ??But I had no problem, Dough was perfect . And I dough left in a Bowl. Cookie Were big. So I just added less. ???
Happy Holidays?? ???
Hi! Can you refrigerate longer than 4 days…like if I made them today and cooked them next Saturday or Sunday???
Hi Carolyn, I probably wouldn’t leave it for an entire week – you might want to freeze in that instance.
Thank you! :-) Random question…what is your all time most favorite dessert you have ever made? And the one that is requested the most by your family/friends? Have a fabulous day!
Hi Carolyn, Sure thing! My favorite dessert (SO hard to choose!) is probably Oreo cheesecake (https://www.browneyedbaker.com/oreo-cheesecake/). My mom and sister always request chocolate chip scones (https://www.browneyedbaker.com/chocolatey-morning-goodness/) and my husband LOVES the chocolate peanut butter torte (https://www.browneyedbaker.com/chocolate-peanut-butter-torte/).
You are awesome….thank you for the ideas and new recipes to try :-)
If I don’t have enough room in the fridge for the baking sheet for 4 days would I still need to refrigerate the baking sheet before putting in the oven or can I just put the refrigerated dough on a room temperature sheet?
Hi Carolyn, You can put the chilled dough on a room temperature baking sheet. Enjoy!
Thank you! Were you able to fit all on one sheet or did you use 2? I have them on one right now but they are pretty close to each other. I am thinking I may move half to another. I am using a standard size cookie sheet (the WS Goldtouch cookie sheet). I don’t want to go through all this effort and have a cookie cake! :-)
You’re welcome! I used two cookie sheets.
Thank you again….I am baking them tomorrow and will let you know :-) Have an awesome day!
I followed this recipe to a “t” including waiting 4 days and they are awful! the worse “oatmeal cookie” I have ever made as well as the worst cookie I have ever made. They were flat, sugary and so bad I threw them out. I have chocolate chip cookie recipe calling to wait 4 days and they are the best ever cookie. Which is really saying something because I did not like chocolate chip cookies, now I do. So, I was excited that these would be like the chip cookies. Nope! The oats were not chewy and the cookies so flat.
Does anyone know if the recipe can be doubled. I’d like to end up with more than 15 cookies after waiting four days! :)
What do you think about plumping the raisins in dark rum? :)
GLORIOUS! Do it!
I’m disappointed I waited 4 days for these cookies. They flattened our way more than pictured and just ok favor. What a waste.
I’ve made these twice; followed the directions carefully and waited 4 days before baking. While the taste is good, they turned out flat and dark and look nothing like your picture. Any suggestion as to what went wrong? I do use an oven thermometer so that’s not it. P.S. We LOVE your peanut butter monster cookies!
Hi Laura, Oh I’m so sorry to hear they didn’t turn out. Did you make any substitutions at all in terms of ingredients?
Too much baking soda.I tried them but baking soda quantity you mentioned is too much.
The quantity is the exact amount in the Sadelle’s recipe.
Perfect cookie. I liked them as well without the for day wait. Thanks for sharing
Hi Michelle,
Do you think 1-minute oats can be used in this recipe? Old fashioned oats is not readily available where I live.
Hi Jel, Unfortunately, quick oats will not work in this recipe :(
Thanks for the quick response Michele
I waited the full four days to bake this cookie and it was well worth. Wonderful cookie. I especially loved that the oats had softened over the days and how the cinnamon enhanced the taste of the sugar. I used dark brown sugar and it was still great. It didn’t taste boring at all. It was fun to eat.
These are the best oatmeal raisin cookies I’ve ever made. My wife and I were in NYC shortly after reading this post, and we ventured to Sadelles out of curiosity. I would say this recipe turned out better than the original.
For those who are more mass inclined, this turned out to be ~2.5 oz portions for me (I have nothing against volumetric measurements, I just find weighing to be easier). One other note, my cooking time was much shorter: 8 minutes at 350 degrees on convection. But there are so many combinations of ovens, cooking sheets, etc, that some variation is to expected. Thanks for posting this winner!
I love these cookies! Thank you for sharing… May I know their shelf life?
Hi Tina, So glad you enjoyed them! They should be good for up to 5 days or so in an airtight container at room temperature.
Of course I didn’t read the recipe all the way so they came out flat.But Is that the correct amount of salt 1 1/2 teaspoons? They were really salty.
Hi Shawnee, Yes, that’s the correct amount of salt. Be sure you use FINE sea salt, and not flaked sea salt.
Made these today and what a disappointment. Changed the raisins for dried, soaked, cranberries, but refrigerated them for only two days. They spread all over the cookie sheet. I cut them into squares since the original shape was no longer there. What went wrong?
Hi Linda, I’m sorry these didn’t work for you. The soaked cranberries may not have been drained enough and/or the refrigeration time was not enough to properly set the dough.
Hi I made these over the weekend and they spread really thin and were huge….they still tasted great but where may I have gone wrong?
I made these and the cookies spread and got huge/thin …. Still tasted awesome but do you know where I may have went wrong?
Hi Jenna, Make sure that your oven temperature is correct (an oven thermometer is your best bet)… If it’s correct, you could try not flattening them at all, or only slightly.
I followed Nancy K’s recommendation and placed the cookies close together on one cookie sheet. After three days (couldn’t wait any longer) I took them out of the refrigerator and separated them onto two cookie sheets. Totally worth the wait! Best oatmeal cookies ever!
This has to be the best Oatmeal Raisin Cookie I have ever made or eaten. Thanks for the recipe! I wondered why it said to put the unbaked cookies in the refrigerator for four days….amazing!
I was in NYC this weekend and happened to wander by Sadelle’s – thanks to your blog, I immediately detoured inside for an oatmeal cookie! It was very very good – chewy, with a crisp on the outer edges and a really nice depth of flavor. My husband thought it almost tasted overcooked (although it was very chewy and moist), and I agreed it tasted a tiny bit like it was browned too much, but in the end I thought it gave the cookie an interesting flavor, like caramel that gets very close to getting too dark. Now I will have to try baking the recipe and seeing how it compares!
I recommend soaking the raisins in warmed bourbon instead of the water. Adds a nice subtle flavor to the cookie.
I am a good baker. Followed the recipe exactly– except for dried cranberries instead of raisins. I Hated these. Too big, too much baking soda and all around unappealing–
Me too. I was very disappointed. If these were supposed to be flat (from the high butter content), I get that. But then why the picture of cookies that are not flat, dark and/or soft?
I noticed a lot of readers commented on a space issue regarding these cookies and the 4 days chilling period. I chill almost every “chip” type cookie recipe I make….some for only a couple of hours, some overnight or longer. I have learned it helps develop the flavors and I like the look I get when I bake them off. I scoop the batter out using a larger cookie scoop…Tlbs size I believe… and place them close together on a 9×13 rimmed pan lined with parchment. The average recipes makes appox. 3 dozen dozen cookies and I have no problem fitting them on the pan. The pan takes up very little room…sometimes I can sit it on top of a bowl or dish already in the refrig.
I can’t wait to try these…maybe this weekend and maybe in a smaller size using craisins.
I neglected to mention the obvious…I remove the cookies a dozen at a time and place them on a cookie sheet to bake.
I don’t have room in my refrigerator for two pans of cookies for four days.
Is freezing an option?
Hi Joe, Freezing might affect the baking time… I would instead chill the dough in a bowl and then scoop out the cookies to bake.
I want to try to refrigerate in bulk. I see a lot of people mentioning it, but haven’t seen any results from trying it. Do we know if it worked? Also, Michelle, do I need to adjust the temp for a convection oven?
Hi Zonia, I have not done it but I think it would work. Yes, you would need to adjust for a convection oven.
Do they give any tips for how to let them sit in the refrigerator for four days without accidentally consuming all the cookie dough?! Oatmeal raisin cookie dough is my favorite!
One question, do you know what adding the egg in at the end does compared to towards the beginning? Just curious.
Hi Melissa, I don’t! I’ve tried looking it up, but it doesn’t appear to be a common technique at all.
would adding walnuts affect the recipe in anyway/
Hi Halah, It would add an additional element and the dough is pretty soft. I would add a small amount first to see if the dough can hold up okay.
i LOVE LOVE LOVE oatmeal raisin cookies!
Why isn’t the egg added after creaming the butter and sugar?
Hi Jerry, It wasn’t explained in the recipe write-up, and I thought it was weird too, as I mentioned, but the result is awesome!
While I still dont know exactly why the eggs are added at the end, the ingredients do explain why this recipe produces thin and crispy yet chewy cookies. The butter, sugar and baking soda all contribute to the cookies spreading more during baking and being thinner. However, the limited 1 egg and brown sugar in the recipe lend a more chewy texture. And a more moist dough also would give a chewy cookie, which I’m guessing is part of the reason this recipe needs to be refrigerated (to set up the dough).
I saw this recipe in the WSJ and, like you, had to try it right away. Our favorite chocolate chip cookie recipe (Jaque Torres’ NY Times recipe) also calls for several days in the fridge, so I was curious to see if the magic would work with oatmeal cookies. They are FANTASTIC! The flavor, the chew, everything. Like you mention, they are a little flatter than what I expected, but are definitely our new favorite oatmeal cookie!
I really enjoy your website since I love to bake and have brown eyes too:). I saw this recipe in the Wall Street Journal a few weeks ago, and I made them. I couldn’t wait 4 days! I ended up making them after one day, and yes, they are the best oatmeal cookies, or so my family said!
These sound amazing. I love recipes for old-fashioned items that have a new twist to them in either ingredients or technnique. Up to now, my copycat recipe for Levain Bakery’s oatmeal cookies has been the gold standard. I can’t wait to try your Sadelle’s recipe to compare! http://www.fransfavs.com/2013/05/levain-bakery-oatmeal-raisin-cookie-clone/
Thanks for sharing, I’ll have to give that one a try!
Oh wow! These cookies sound awesome. I love the idea of letting them rest for 4 days. The only issue I would have is not eating all the dough before it was time to bake….haha.
After seeing this post, all I wanted was an oatmeal raisin cookie. Some people think that they’re untrustworthy (because the raisins look like chocolate chips) but I’m usually disappointed when it’s NOT oatmeal raisin! Making these tonight to have some for the weekend!! Thanks for sharing :)
Oh boy do these look good! I have the same “problem” of feeling obligated to try anything that’s been labeled “THE BEST” too, and now that you’ve deemed these ‘THE BEST,’ I have no choice but to try them out. I still haven’t found my go-to Oatmeal Raisin Cookie, and I having a feeling that these might just be the one. I could only imagine how chilling the dough for 4 DAYS deepens the flavor.
These look so good! I’ve been on an oatmeal raisin cookie kick lately and will definitely try this recipe!
Each cookie is 1/4 cup of batter? Or after you refrigerate, do you break it down?
Hi Linda, Yes, each cookie is 1/4 cup of batter.
Wondering if cinnamon chips would work in place of raisins ir maybe craisins. Also, does the dough have to sit in the fridge.on sheets or can we refridgerate in bowl and then cut or.scoop when ready to bake?
Hi Juli, Craisins would definitely work in place of raisins. You could try the cinnamon chips, as well – let me know what you think if you do. The recipe calls for placing the cookies on the sheet and then refrigerating. You could try chilling in a bowl, then scooping… obviously the scooping and shaping would warm up the dough a bit vs baking straight from the fridge, and I’m not sure what effect that might have on the cookies.
Your timing is amazing – was just looking for recipes for oatmeal raisin cookies last night! I will definitely be making these today for dessert :) Keep up the great work with this blog – it’s a go-to of mine for recipes!
Do you think it would make a difference if I just refrigerated the bowl of dough and then formed the cookies 4 days later?
Hi Paula, I didn’t try them that way, so I can’t say for sure what difference it would make, but I don’t think it would ruin them!
Tried these the same day and there is a huge difference in the result. Without the rest, these spread unbelievably. We salvaged our batch by adding an additional cup of flour and they worked fine. I don’t think the 4 day wait is optional.
I tried these after only about 10 hours rest and yes, very very flat. I wanted them to ship for a Valentine’s gift, but didn’t read all the way through. So, have you tried them with the rest time? Did they still spread? Should I adjust temp for convection bake? I always assume bakers are all using a convection oven.
Hi Zonia, Yes, you need to adjust for a convection oven. Always assume a conventional oven unless otherwise stated in a recipe.
I baked these today. I adjusted the temp for convection bake (-25deg). They turned out flat as pancakes and they continue to darken as they sat cooling. The flavor is good, but they look nothing like your pictures. I am open to suggestions here, because everyone is raving about them. I would attach a picture, but don’t see that option. They were a gift, but no way!!!
Anyone follow through to see if this worked out ok to refrigerate the dough then form cookies after the 4 days? If not, I’m going to do so and report back since I don’t have room in the fridge for a whole sheet pan for 4 days!
Loralyn, how did the recipe.work out chilling them in bulk?
Like the others, I can’t wait to try this out. But I think I will experiment. I also don’t have refrigerator room for trays (I’m hoping it makes more than one tray) so I’ll refrigerate in bulk for the 4 days then scoop.
I am always on the hunt for the best oatmeal raisin cookies, so I’ll definitely be checking these out!
Now you’ve piqued my interest! Oatmeal raisin is my favorite cookie and I thought I had the best recipe but now I’ve got to try this one out..thanks!!;)
Hi Michelle,
Did you take the tray directly from the fridge to the preheated oven?
Hi Marcie, Yes, straight from the fridge to the oven! (I took the plastic wrap off first!)
These look amazing – as always! Please go check out my blog!
Oatmeal raisin cookies are my husband’s favorite! We’ll have to give these a try!
I don’t care for raisins – do you think dried cherries would work ok? Since they are larger, should they be diced? Would I still soak them? Thanks!
Hi Suzanne, I think cherries would work (or even dried cranberries). I would probably cut the cherries in half at least. If they are dried, then yes, soak them so they’re nice and plump in the cookies.
My refrigerator can’t handle trays of cookies, it’s too small! Plus I think my family would eat the raw cookie dough . They are weak when it comes to things like that, haha.
I just made Oatmeal chocolate chip cookies from King Arthur Flour yesterday. I despise raisins, but I’d like to try these (with chocolate chips) for comparison. KAF’s were good, but very sweet and not a lot of oat flavor. Thanks for this!
Hi Diane, Let me know how these turn out with chocolate chips! If you are looking for something without cinnamon and as much brown sugar, I have a pretty traditional oatmeal-chocolate chip recipe as well: https://www.browneyedbaker.com/oatmeal-chocolate-chip-cookies-recipe/
4 days! OK , Ill try, since they look worth the wait! :)
Hello, it’s me again. I found the answer… I went to fast :-)
First I read a recipe…
I made them! Thanks for this recipe. They are so good…
“Cover the baking sheet with plastic wrap and refrigerate for 4 days” – are you sure about this? Not for 4 hours p.ex.? Thanks.
I must try these, oatmeal and raisin cookies are my absolute fave! Thanks for sharing.
Katie xoxo
http://www.iheartkatiecakes.co.uk