These cookies are absolutely fabulous. They are thin, crispy, and full of delightful flavor. The butter is a key ingredient so no substitutes. You might want to make a double batch for the cookie jar as they don't last long. Also you will need to leave the cookies on the cookie sheet to cool as this ensures the crispy texture.
Line 3 baking sheets with parchment paper. Heat oven to 350 degrees. Mix together flour, baking powder, baking soda, and salt in a medium size bowl; set aside
Beat cool and softened butter, granulated sugar, and brown sugar on medium-low speed until combined, about 20 seconds. Increase speed to medium and continue to beat for 1 minute until mixture is light and fluffy. Scrape down bowl as needed. Add egg and vanilla; beat on medium-low until combined scraping down bowl frequently. Reduce speed to low; add flour mixure and mix until just well combined and smooth, approximately 10 seconds. Gradually stir in granola and Rice Krispies; mix about 20 seconds. Check for flour pockets and stir dough again with spoon once or twice.
Using a small scoop (about 2 tbs.) roll into balls and place them on cookie sheet about 2 1/2 inches apart (these spread out due to butter amounts!). With your fingers, gently press each ball to 3/4 inch thickness.
Bake one sheet at a time until cookies are golden brown and edges are crisp; the centers yield to light pressure. Rotate sheet halfway through baking. Bake 12 - 15 minutes (depending on your oven). Let cookies cool on cookie sheet.
Melt chocolate over steaming water (not boiling). Choose a good chocolate, or perhaps Hersey Chocolate bars. Drizzle lightly over cookies and immediately sprinkle with crushed pecans.