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Strong Chocolate Oatmeal Stout?
Wow those are really low temps. A mash at that temp will create a very,very fermentable wort. I was thinking maybe around 148-150F. I think a more fermentable wort from your mash paired with ~7lbs of not so fermentable LME will leave you right where you want to be and not leave you with a cloyingly sweet beer with a high FG. Also with this beer having a high OG make sure you aerate your wort very well before pitching your yeast.
Ahh, thanks for the advice yet again!
I originally bought all the grain on the list, but the amount was for a 8 gallon batch, I ended up doing half a batch. Now I'm left with about 2.5lbs in grains total, minus the Barely, but all of the grains are mixed (guy at the brew shop did it...).
Since I would be mashing at a lower temp, would I want my sparge water to be proportionally low?
No. My sparge water temp is always 168F no matter what temps I'm mashing at.
I use mostly dry yeast. I've used Nottingham with ok results. I like Muntons Premium dry yeast. You could use two packets of it and it would be fine. i just sprinkle it on top of the wort and wait. Usually overnight it will start fermenting. It's a very good yeast for a dry yeast.
DC
Ok, I made this yesterday with 3 quarts of yeast starter, using the yeast cake only, discarding the liquid.
I mashed about 4lbs of mixed grains including specialty grains at 155ish F, hopefully I did this right 
, After adding 6lbs LME and 4.5Lbs DME I have an OG of 1.110, which is what I was shooting for.
So far so go, its been really bubbling away all day now.
Thanks for all the input and help on this!
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