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Line a baking sheet with parchment paper. Measure the oats and set them aside. Place the chocolate chips in the freezer to help them hold their shape later.
In a saucepan over medium heat, melt together the sugar, butter, evaporated milk, and a pinch of salt. Stir frequently until the mixture reaches a full rolling boil. Let it boil for 30 seconds.
Remove from heat, then stir in the oats and butterscotch pudding mix until everything is well combined. Allow it to cool slightly so it thickens.
Gently fold in the chilled chocolate chips and toffee bits — just enough to mix without melting them completely.
Drop spoonfuls of the mixture onto your prepared baking sheet. Add a light sprinkle of sea salt on top for that perfect sweet-salty finish.
Let the cookies set at room temperature for 15–30 minutes, or until firm.