Heat the oven to Broil.
Broil the chopped pecans for 5-6 minutes. Allow to cool before adding to cookie dough.
Cream the butter and sugars on medium-high for 5 minutes in a stand mixer.
Add the eggs one at a time, mixing until just combined.
Add the vanilla extract.
Whisk the flour, baking powder, baking soda, and salt.
Mix the flour with the dough in increments until it's all combined. Don't over mix.
Stir the chocolate chips, M&M's, Heath Bar pieces, and toasted pecans into the dough with a wooden spoon.
Cover the mixing bowl with plastic wrap and refrigerate for 1 hour. This is a very important step. Don't skip it, it ensures your cookies get that soft texture.
Heat the oven to 375 degrees.
Use a 1 1/2 tablespoon melon baller or 1 tablespoon measuring spoon to scoop the dough onto the baking sheet.
Bake for 7-9 minutes.
Let them cool on the pan for 5 minutes and then move to a cooling rack to cool completely.
Eat responsibly. Ah, who am I kidding, eat as many as you can! Enjoy!