Went to bottle my session I brewed two weeks ago (tomorrow). Bottled everything and on the last runnings checked the FG, was 1.026. Per recipe, should have been 1.013.
Do you mean the "last runnings" of the bottling bucket? The dregs of beer and priming solution? If that's the case you have both the finished beer and the UN FERMENTED sugar water skewing your reading....
Also if a beer is finished, as in gravity not moved in three days finished, it really doesn't meant you have problems... if there's a lot of unfermentable sugars in there for whatever reason, that the yeast can't break, then your final gravity can be high, but that doesn't mean you have a problem, it means fermentation is done, AND you have a sweet beer.... A high grav beer that finishes at 1.030 and has sat for a couple months not moving is DONE, all the normal yeast fermentable sugars are gone.
I had put in my upright cooler to cold crash prior to bottling for only like 6 hours because I figured itd be better than nothing, and when I brought from my garage to kitchen it was bubbling for a few minutes on the counter thru the 3 piece airlock
The answer to your airlock bubbling is found in this paragraph.
Your fermenter bubbled because you just got done sloshing everything around between the garage and the kitchen. You kicked things up, including co2 (and if you had opened the fermenter prior) air in the headspace, and it is now OUT GASSING.
Remember an airlock is a VALVE, not a fermentation gauge, it's there to release any excess GAS that is in the fermenter... Gas can come out of solution for many reasons, like a change in atmospheric pressure, a rise in temperature, the cat trying to climb on it, a truck idling outside,
or because we don't have telekinetic powers that allow us to move a fermenter from our garage to kitchen table without shaking things up a bit. 
Im going to check a bottle in a few days for the gravity and see if its dropping or not.
Walk away from your beers, I think you're over reacting I don't think there's anything to worry about. Like I said in the answer above.
If it is, to avoid having bottle bombs, what are my options? Sterilize a bucket and pour the beers back in carefully to try to minimize oxygen? Then cover and let ride out?
There's no way on God's green earth you could put your beer back into a bucket from bottles without pouring it somewhat through air, even if you flooded the bucket with co2 from a kegging system, some of it's still going to come into contact with the air...... O2 + Beer = Liquid cardboard.
You could rig up some sort of closed system, a two headed cork that fit in the bottle, one tube hooked up to co2 to push each bottle, and another tube with a line into a bucket or keg, but I could see that takes 2-3 hours or more to do it... is it
really worth that for what sounds to me like a case of brewer's Hypochondria? Not to me....
If you think you might have a bottle bomb issue (which I think you DON'T) put them in a safe place, wrapped in blankets and wait it out for 3 weeks as normal then chill a a couple down and see.....)
If you DO have a bottle bomb or 2, then I would in a two weeks, check on the rest and maybe re cap them to void out the extra co2... but that's another time consuming process that might not be worth it...
I pitched two packets of wyeast american ale slap packs, both were nice and puffy after I activated and let rest for a day. OG was 1.055
Although that is why I advocate leaving the beer in primary for a month before doing anything, unless racking to a secondary (and if doing that waiting two weeks and taking grav readings to insure fermentation is complete)
It's highly doubtful your beer wasn't done...that much yeast in a 1.050 beer tore through it pretty fast. I doubt the beer was stuck... again I think you got beer and priming solution and a compromised grav reading, nothing to worry about....
Right now, my advice is to chill, and NOT try to fix anything that might actually NOT be a problem.....
Hope I put your mind at ease a bit....
