Preheat the oven to 375°F and line 2 large baking sheets with parchment paper, and set aside. I recommend using 12×17-inch baking sheets. In a medium mixing bowl, whisk together 2¼ cups bread flour, 1 tablespoon malted milk powder, 2 teaspoons corn starch, 1 teaspoon baking soda, and ½ teaspoon salt and set aside.
Add 1 large egg and 1 additional large egg yolk and mix just until the yellow streaks are gone. Add the flour mixture a ½ cup at a time, stirring just until incorporated after each addition. Then mix until fully combined. Add in 1 cup of the 1¾ cup pecan pieces, 1 cup toffee bits, and ¾ cup butterscotch chips and mix just until incorporated.
Place the balls of dough 4 inches apart, you can fit 4 cookies on a 12×17-inch baking sheet by placing the balls of dough offset from each other at an angle instead of in a line. Bake for 9 to 12 minutes. You want the edges to be browning but the centers to still look soft and slightly puffy. Allow the cookies to cool on the ban for a few minutes before transferring them to a wire rack to cool completely.