Stout suggestions?

I'm looking to brew a stout that's closer to a dry stout than a sweet stout, but a little richer, more complex (and I guess sweeter) than a classic dry stout like Guiness. Probably an OG in something like the 50-60 range. (Classic dry stouts are more like 40-45.)

Any suggestions, or anyone have a recipe that fits that description? I'll be designing an AG recipe, but extract examples or experiences are helpful, too.

For a richer stout but still simple, use Vienna or Munich as your base malt and figure a 12lb grain bill for a 5 gallon batch. Could also include some flaked barley or oatmeal for body. The Vienna or Munich will add malty sweetness and not so much caramel flavor that crystal would add. The diastic power is lower than pale malt so adjuncts would have to be minimal. Something like this comes to mind:

80-85% Vienna/Munich
10% Roasted Barley
5-10% Flaked Barley/Oatmeal