Line a baking sheet with parchment paper or wax paper. Measure the oats. Set aside. Put chocolate chips in freezer.

Add sugar, butter, dash of salt, and evaporated milk to a medium saucepan. Stirring frequently, bring to a full, rolling boil over medium heat. Boil for 30 seconds. A full, rolling boil is a vigorous, bubbling boil that doesn’t stop when stirred.

Remove from heat and add oats and dry pudding mix. Stir. Let sit for a few minutes until it cools a little bit.

Add chocolate chips and toffee chips to the cookie mixture. Gently and quickly stir; do not over-stir or else the chocolate chips will be completely melted.

Scoop cookies, and drop them onto parchment-lined baking sheet. Sprinkle a little bit of sea salt over the cookies before they cool.

Let sit for at least 15 – 30 minutes.