Sift together the flour, baking powder, baking soda and salt. Set aside.
Cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color, around 2 minutes.
Add the eggs one at a time beating well after each addition.
Gradually add the dry ingredients. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 1 minute.
Mix-in the pecan pieces and bits-o-brickle by hand until evenly distributed in the dough.
Cover and chill for at least 1 hour.
To prepare: Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
Use a 2 oz ice cream scoop to divide the dough. Place onto the cookie sheet 2 inches apart.
Bake in batches for 16-18 minutes until golden. [Keep the dough chilled between batches.]
Cool on the pan for 3 minutes then remove to a cooling rack.