In a medium bowl, whisk together the flour, milk powder, cornstarch, baking soda, and salt. Set aside.

In a separate bowl or stand mixer, beat the softened butter with the sugar and brown sugar at medium speed until light and fluffy, scraping the sides of the bowl as necessary.

Add the eggs, one at a time, mixing for about 10-20 seconds in between. Add the vanilla extract and mix for an additional 30 seconds.

Add the dry ingredients to the wet ingredients and mix, just until moistened. Do not over mix as this will affect the chewiness of the cookies. Stir in the toffee bits and white chocolate chips. Refrigerate the dough for at least two hours.

Use a 1 tablespoon cookie scoop to measure the dough and roll into a tall cylinder. Miix together the sugar and cinnamon and roll the dough in the mixture. Place the cookie dough on a parchment paper lined baking sheet about 2 inches apart.

Bake at 375 degrees for 8-10 minutes until the cookies begin to turn golden brown on the edges. Remove from the oven and allow to rest on the baking sheet for 5 minutes, before transferring to a wire rack.