Preheat your oven to 350°F (175°C).
Line your baking sheets with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, graham cracker crumbs, baking powder, baking soda, and sea salt. Set aside.
In another bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
Add in the eggs one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
Using a spatula, gently fold in the semi-sweet chocolate chips, butterscotch chips, flaked coconut, and chopped pecans.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
Sprinkle a pinch of flaked sea salt along with a few extra chocolate chips, butterscotch chips, coconut, and pecans on each cookie.
Place the baking sheets in the preheated oven and bake for 10-12 minutes, until the edges are golden but the centers are still soft.
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
