Maltodextrin?

planning on using Maltodextrin in my new stout to add body.
I have seen that about 8oz is standard (for a 5 gal batch) and with 10-15 min remaining in the boil is standard time.
In the recipe I plan to do. I have 3lbs of steeping grains.
1lb each of roasted barley, flaked oats, and chocolate malt.
should i still use 8 oz or should I cut it back. I am looking for an aggressive mouth-feel.

Looks like an Oatmeal Stout. I'd suggest Milk Sugar (Lactose) instead of the Maltodextrin just before flame out. It will give it a sweet, creamy mouth feel and taste.

I'd suggest Milk Sugar (Lactose)

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If you take this advice be sure to warn anyone you share it with of this ingredient, as it has certain (shall we say explosive?) effects on some peoples' digestive tracts.