Bring sugar, butter, and evaporated milk to a rolling boil over medium heat. Stir frequently.
Remove from heat and add oats, dry pudding, and salt. Let sit for a few minutes until it cools a little bit.
Line a cookie sheet with wax paper.
Add chocolate chips and toffee chips to cookie mixture. Gently stir being careful to not over stir or else the chocolate chips will be totally incorporated.
Drop by cookie scoopfuls onto wax paper. Sprinkle a little bit of the sea salt over cookies.
Let sit for at least 15 minutes.
This recipe originally called for a 5/1 ounce package of butterscotch pudding. Apparently that size is really hard to find. I've tested this recipe using a 3.4-ounce package and it works great.
Since I created this recipe Jell-O created Caramel pudding! That flavor works great also!
OATS: I like using quick oats. You can also use rolled or old-fashioned oats. They will be a bit chewier.TIMING: These cookies are really easy to make! However, timing is really important!
You need to bring butter, sugar and evaporated milk to a full rolling boil over MEDIUM heat.
A full rolling boil is when the mixture keeps boiling even when it's being stirred.
It's important to bring the mixture to a boil over medium heat. If you cook it too fast it the cookies will most likely be runny or sticky. If you cook the mixture too long the cookies will be hard and dry.
HOW TO STORE NO BAKE COOKIES:
Store at room temperature in an airtight container.
Cookies will last for up to 3-5 days.
I've never tried freezing these cookies, although I do know no-bake cookies typically freeze well.