Combine Crisco, peanut butter, granulated sugar, brown sugar, egg and butter rum flavour in large bowl.
Stir with spoon until well blended and creamy.
Combine flour, baking soda and salt.
Stir into creamed mixture.
Stir in, one at a time, oats, coconut, nuts and chocolate chips.
Cover. Refrigerate 15 minutes for ease of handling.
Heat oven to 350°F.
Shape dough into 1 ½” balls.
Place 2 ½” apart on ungreased baking sheet.
Bake for 9 to 10 minutes.
Cool 2 minutes on baking sheet before removing to cooling rack.