In 2003, Scott Blackwell of Immaculate Baking Company in Flat Rock, N.C., decided he'd do it. He started advertising the event before checking to see how big the record-holding cookie was.
After learning that an 81-foot New Zealand monster held the record, Scott partnered with engineers from a local ceramics factory. The team spent eight months creating a huge, outdoor oven that resembled the Sydney Opera House.
Scott's team mixed dough in 80-pound batches and ran it through an extruder to form square-foot blocks. Rain delayed assembly, but the team finally got all the blocks on the oven. When they unveiled it after several hours of baking, the scent rose 50 feet into the air.
The finished size: 102 feet wide and more than 40,000 pounds.