In a medium saucepan, melt 1 cup of butter over low heat. Stir in 1 cup of light brown sugar, ½ teaspoon of salt, 2 teaspoons of vanilla extract, and ¼ cup of bourbon, mixing until thickened and bubbling gently for about 5 minutes. Pour toffee onto a parchment-lined baking sheet to cool before chopping.

Preheat your oven to 275°F (135°C). In a large bowl, combine 4 cups of cornflake cereal, ½ cup of milk powder, ½ cup of white sugar, and ¼ teaspoon of salt. Melt ½ cup of butter, pour over the mixture, and toss well. Spread mixture on a baking sheet and bake for 20 minutes until golden and crispy, stirring halfway through.

Brown 1 cup of butter in a saucepan over medium heat until golden, about 5-7 minutes. In a mixing bowl, combine browned butter, 1 cup of brown sugar, ½ cup of white sugar, and 2 eggs, mixing until smooth. Add 1.5 cups all-purpose flour, 0.5 cup bread flour, 1 teaspoon baking soda, and 0.5 teaspoon baking powder, stirring until combined.

Fold prepared cornflake crunch and chopped toffee pieces into cookie dough. Cover dough with plastic wrap and refrigerate for at least 8 hours to develop flavors and prevent spread.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 4-tablespoon portions of dough, spaced 2 inches apart. Bake for 9-10 minutes until edges are golden and centers are still soft.

While still warm, sprinkle some extra chopped toffee pieces and edible gold glitter. Allow cookies to cool completely on a wire rack before serving or storing.