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New Orleans Saints 2016 season recap: Brandin Cooks

Posted Jan 11, 2017

Cooks produced second consecutive 1,000-yard season


If the best is yet to come from Brandin Cooks, then the New Orleans Saints and their fans should be salivating with anticipation.

Cooks had his second consecutive 1,000-yard season (a career-high 1,173 yards and eight touchdowns on 78 receptions) and provided a few signature scores – a franchise-record 98-yarder against Oakland in the season opener, an 87-yarder against Carolina and a 65-yarder against Arizona.

His work to become a more complete receiver, to become known as more than a “deep threat,” continues to come into focus as he climbs the team’s receiving charts. In 2016, he became the first Saints receiver to record consecutive 1,000-yard seasons since Marques Colston in 2009-10.

BEST GAME: Cooks is a competitor, so he openly greeted the opportunities last season to play against the league’s elite cornerbacks and secondaries. Arizona’s was one of the league’s best; Cooks touched up the Cardinals for a career-high 186 yards and two touchdowns on seven catches, including a 65-yard catch-and-run in which he caught a pass on an underneath crossing route, found a seam and outran every defender, even those who temporarily might have had an advantageous angle on him.

BEST QUOTE: “I work so hard, I feel like I work my tail off to be great. You never hear of a receiver – for the most part – that is considered great who is one-dimensional, or just a speed guy. Any time you talk about a great receiver, it seems like they’re the complete package – catching balls across the middle, blowing the top off, running routes, blocking. That’s the way I want to see it.

“I don’t play this game just to say I played in the NFL. I play it to be considered great, and I have a long way to go before that, so that’s why I don’t want to be considered a speed guy or just one-dimensional. Now, don’t get me wrong, that’s my strength. But I don’t feel like that is something where there’s a tap on my shoulder and just being labeled as that and being used as that.” – Cooks.


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