Vanilla Cream Stout recipe

I'm looking for a critique or input on the following recipe.
I'm making this beer to be ready for Nov - Dec holiday time.
Suggestions welcome.

Vanilla Cream Stout

4 lbs. dark liquid extract
3 lbs. light liquid extract
1 lb. carapils
.5 lb. chocolate
.5 lb. roasted barley
2 oz. real vanilla extract - last 5 minutes
1 oz. willamette 60 min.
1 oz. williamette 30 min.
8 oz. lactose boiled with priming sugar
2 oz. real vanilla extract in bottling bucket

I am using vanilla extract instead of beans because -
a) I don't know where to buy them and
b) I have a pint of extract I picked up in Grenada last year.

I use liquid extract for ease of use, cost considerations and my LBHS carries it in bulk. I considered flaked barley or wheat but decided against.
I have all of the ingredients purchased and will be brewing tomorrow night.
Whaddya think?

I think that might be too much vanilla.
remember, most of vanilla flavor comes from the aroma, and its EASY to overpower.
you an always add more, but can't take any out without blending the beer with another non-vanilla'd stout.
So I'd taste before bottling. In fact I'd chill the sample to serving temp, then taste and smell, and add more vanilla at bottling if needed.