Yeah, I understand your dilemma here. I was also formulating a recipe where I had trouble deciding if I wanted it to be an Amber or an ESB. I decided on an Amber. However, it seems like you would like to brew an ESB here. If that's the case, then I would take out the aromatic, and don't add the flaked oats. I usually use .5 lbs of a dark crystal malt, and the rest is base malt. Some Victory malt will definitely add some nice toasty/biscuity notes, and I do enjoy .5lbs of it in my ESB as well. Otherwise, I would probably leave the chocolate malt out as well if this is an ESB.
Hop schedule looks good, and WLP002 is very nice in an ESB.
Oh, I just noticed that you are making a 10gallon batch. Therefore, the amounts I use would obviously be different for you.