Start by preheating oven to 325 degrees

In a large bowl, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla and mix to combine.

In a separate bowl, mix together the flour, salt, baking soda and graham crackers. Slowly incorporate the dry ingredients into the wet and mix to combine.

Using a spoon, roll dough into 1 inch balls and drop onto a cooking pan lined with parchment paper.

Using your thumb or a round bottomed object (I used the bottom of a lime juicer) make a small impression into the cookie. This will be the well that holds the toppings when cooked.

Bake cookies for 12-15 minutes

Remove from oven and using the same object as before, lightly tamp down the imprinted middle of the cookie. The cookie will have naturally risen in the middle so you want to create that well again.

Add a sprinkling of coconut into the cookie well followed by 1/8 of a teaspoon of condensed milk. Cook for another 2 minutes

While cookies are baking, add butterscotch chips to a microwave safe bowl and cook on High for 2 minutes, stirring after each minute. When done, do the same with the chocolate chips (in a different bowl)

When cookies are removed from oven, spoon in 1/2 teaspoon of butterscotch on top of the coconut, followed by a spoonfull of melted chocolate and finally drizzle pecans on top.

Using a spoon or fork dipped in the melted chocolate, drizzle more chocolate over the entire cookie or use your favorite ice cream topping if you are short on time or are like me and can never get chocolate to the right consistancy :)

Move to an air-tight container when cool