Advise on an oatmeal stout recipe

hey guys, I'm still pretty knew at forming my own recipes. So I was hoping to get some advise on this recipe in order to try and prevent a disaster. Most everything is leftover from a Fat Tire clone and I don't want to waste the grains.

Estimated OG: 1.087
Estimated FG: 1.026
Estimated Alcohol Content: 8%
Color: 44 SRM
Bitterness: 41 IBU

Ingredients
7# Briess Dark LME
2# Muntons Amber DME
0.5# Crystal Malt(20L)
4 oz Biscuit Malt
15 oz Chocolate Malt
0.5# Carapils Malt
1# Flaked oats
0.5# Munich Malt
4 oz Coco Powder (15 min)
1 oz Cluster Hops (60 min)
0.5 oz Chinook Hops (15 min)
0.5 oz ChinooK Hops (5 min)

I plan on steeping the grains for 30 min. at 155F then toping off to 3 gallons and boing for 60 min. Also should I mill the the oats like I would my other grains. And should I add maltodextrin as well I have seen a few stouts that use this.

Any advise or suggestions would be great.

Ben

Looks good, as someone who loves a good black stout.

Oats would not need to be milled, should be ready to go out of the gate, I believe.