Since this is a big-batch recipe, freeze half of the dough. Drop the dough by spoonfulls on a cookie sheet and freeze. Once the mounds of dough are frozen, place them in an airtight container and freeze. When it's time to bake the cookies, add about 5 minutes to compensate for the frozen dough.
Package 1 or 2 cookies in small snack bags to tuck into school lunch bags.