Using a large saucepan bring the sugar, butter and evaporated milk to a boil over medium heat. Stir frequently so it does not scorch.
Remove the saucepan from the heat and stir in the oats, pudding powder, and salt. Stir until well combined. Let cool for several minutes.
Line cookie sheets with wax paper.
Retrieve the saucepan and add in the toffee and chocolate chips (don’t add these in right after you take the saucepan off the heat…the heat will melt these down right away). Gently stir until just combined. Do not over stir.
Drop by spoonfuls onto wax paper. Let them set up for at least 45 minutes.