Looks like it should turn out tasty! If you want to get real adventurous, you could throw cookies in the mash. I know it's not quite the same, but my friend Geoff at Middleton Brewing does a Cookie Crisp Stout as his flagship, and the Cookie Crisp flavor comes through really well.

Have you had good luck with 1084? It usually ferments fine, but with all the beers we've used it on at the brewery, it tends to produce a subtle yeast tanginess that's slightly off-putting. I suppose that tanginess might not show up with everything else going on in your beer! I was thinking 1056 or even 1728 would work, as it tends to ferment clean and flocculate out well.

In any event, I wish you a successful brew day and I hope the beer hits all the notes your taste buds desire!