First, flaked barley must be mashed for anything useful to be imparted to the beer. Merely steeping flaked grains gives you nothing but messy glop, I'm afraid.
Second, I suggest you substitute Chocolate Malt for the Black Patent. Black Patent has a quite harsh, astringent flavor which I find objectionable in Stout if it's too obvious; a half-pound in five gallons will make it very obvious indeed.
Third, Stout need have no balancing sweetness. Guinness, perhaps the most beloved Stout in the world, has none. The Guinness grist is 70% pale malt, 20% flaked barley, and 10% roasted barley. That's it. Now, they mash, so they can get the full body and stuff from the flaked barley. That said, your grist bill does look as if it'll end up a bit thin. I'd add some CaraPils - say a half pound to a pound - to provide some body and mouthfeel. If your extract is Briess, use a half pound. If your extract is any other manufacturer, use more. (Briess include CaraPils in their Gold and Pilsner extracts.)
Fourth, I love the idea of the licorice root. If you add flavor/aroma hops, however, the flavors stand a good chance of being muddled. Further, flavor/aroma hops get really lost in Stout, especially earthy, pungent varieties like Goldings. Were I you, I'd omit the Goldings; save them for a Bitter or ESB where they'll really have a chance to shine through.