In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup graham cracker crumbs, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon sea salt. Set the dry mixture aside.

In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), cream 1 cup unsalted butter (room temperature), 1 1/2 cups packed light brown sugar, and 1/2 cup granulated sugar on medium speed for about 1 minute, until combined and slightly lightened.

Add 2 large eggs and 2 teaspoons pure vanilla extract to the butter-sugar mixture and mix on medium-low until just combined, scraping the bowl once or twice.

With the mixer on low speed, gradually add the reserved dry ingredients to the wet ingredients until just incorporated. Stop and scrape the bowl as needed to ensure an even mix; do not overmix.

Stir in 1 cup semi-sweet chocolate chips, 1 cup butterscotch chips, 1 cup flaked coconut, and 1 cup chopped pecans with a spatula until evenly distributed.

Shape the dough into a rough disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes and up to 72 hours.

When ready to bake, preheat the oven to 350°F. Line a large baking sheet with a Silpat or parchment paper.

Using about 2 tablespoons of dough per cookie, form dough into balls and place them on the prepared baking sheet about 2 inches apart.

Bake for 10–14 minutes, until the edges are slightly golden brown but the centers remain a bit soft.

Remove the baking sheet from the oven. Immediately sprinkle each cookie with flaked sea salt and additional flaked coconut, chocolate chips, butterscotch chips, and pecans as desired, gently pressing a few onto the tops so they stick.

Let the cookies cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.