I prefer my stouts to have a very smooth, more subdued roasted quality than is probably advised. I minimize roasted barley and use more pale chocolate and midnight wheat to get a smoother quality. I also like to split the flaked oats and toast half of them.
+1 to Midnight Wheat. Recently started putting it in my oatmeal stout in place of black roast and I love the results. Extra smooth. The lower roast has also turned it into a gateway beer for friends that "don't like dark beer."