INGREDIENTS:

2 cups granulated sugar
3/4 cup butter (1 1/2 sticks)
2/3 cup evaporated milk
3.4 ounces instant butterscotch pudding mix
3 1/2 cups quick oats
dash salt to taste
1 cup semi-sweet chocolate chips
1/2 cup toffee chips

INSTRUCTIONS:

1. Line a baking sheet with parchment paper or wax paper. Measure the oats. Set aside. Put the chocolate chips in the freezer.
2. Add sugar, butter, a dash of salt, and evaporated milk to a medium sauce pan. 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.
3. Remove from heat and add oats and dry pudding. Stir. Let sit for a few minutes until it cools a little bit.
4. 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.
5. Scoop cookies and drop them onto parchment paper. Sprinkle a little bit of the sea salt over the cookies before they cool.
Let sit for at least 15-30 minutes
Enjoy