My husband is a Type 2 diabetic so I have been using Splenda Blend (using half amount of sugar in a recipe) for our baked items. I don't have good luck using the regular 1/1 Splenda. While using the Splenda Blend, I find that a drop cookie usually won't flatten, just stays in a ball, so I flatten with a fork or the bottom of a glass before baking. He has a regular 3 month doctor visit and his blood sugar is always good (& he likes his cookies!). I even used it in coconut brittle (peanut brittle with raw coconut). By the time it reaches hard crack stage, it sometimes 'smells' like the mixture is burning, but rather than rely on the candy thermometer, I do what my mom used to do, drop the mixture into a cup of cold water to check for the hard crack stage and it is never burnt.