Sift together the flour, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream together the softened butter, light brown sugar, granulated sugar and vanilla extract. until fluffy and light beige in color. About 2 minutes.
Add the eggs one at a time beating well after each addition.
Gradually add the dry ingredients to the creamed mixture. Stop and scrape the sides of the bowl periodically. After all of the flour has been added beat for 1 minute.
By hand, mix-in the butterscotch chips, pecan pieces and bits-o-brickle until evenly distributed in the dough.
Cover and chill for at least 1 hour or overnight.
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 at least 2-inches apart.
Bake in batches for 12-15 minutes or until lightly golden. [Keep the dough chilled between batches.]
Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.